Baked Potato Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large stockpot over medium heat, fry bacon until crisp.

Step 2

Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat and wine, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.

Step 3

Stir in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock, half the cream and the bacon. Season with salt and pepper.

Step 4

Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add remainder of cream, onion and garlic powder and simmer for 5 minutes.

Step 5

Add cheddar cheese.

Step 6

Adjust thickness by adding water or stock. Soup should have a creamy consistency.

Step 7

Season to taste, and garnish with toppings.