Creamy Loaded Potato Soup

The perfect meal for a brisk Autumn evening

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine in a stock pot and place over medium heat. *Add more stock or water if needed to completely submerge your potatoes*

Step 2

Begin rendering the bacon in a cold fry pan over medium/ low heat.

Step 3

Once the bacon has rendered and is crisped to your liking. Remove it from the pan to cool and drain. Leaving the fat in the pan.

Step 4

Still over medium heat, add your carrots and sauté 2-3 minutes.

Step 5

Followed by Shallot (1-2 minutes) and garlic until fragrant.

Step 6

Deglaze the pan with wine and Worcestershire. Simmer 3-5 minutes to remove alcohol. Remove from heat

Step 7

Once fork tender, remove 1/2 to 2/3 of the potates and the bay leaves from your stock.

Step 8

Add carrot mixture and mascarpone to the pot. Mash (Stick Blender) the potatoes and mixture into the stock.

Step 9

Add potatoes as needed to reach a consistency you like.

Step 10

Stir in the heavy cream, add remaining cooked potatoes and serve.

Step 11

Garnish however you like your soup.