Cook ~30 Minutes
Yield: 8-10 Servings
Ingredients:
- 10 russet potatoes, 5 mashed, 5 diced small
- *6-8 slices of bacon, cooked and shredded
- 64 ounces chicken stock
- 1 medium yellow onion diced
- 1 large carrot, diced
- 1 stalk celery, thinly sliced
- 1 tablespoon flour
- 5 tablespoons butter
- 1 cup milk or cream
- **1 Tablespoon olive or vegetable oil
**1 tablespoon of bacon fat can be used in place of oil.
Instructions:
- Boil 5 potatoes and mash.
- Heat 1 tablespoon oil or bacon fat in large stock pot and add 5 tablespoons butter to melt.
- Add 1 medium diced onion, 1 large diced carrot, 1 stalk sliced celery and saute until soft.
- Stir in 1 tablespoon flour and cook until browned.
- Slowly add in cold stock, 1 cup at a time and stir to ensure clumps do not form.
- Once all the stock is added and the soup is up to a boil, add the other five diced potatoes.
- Let the potatoes cook until soft, then add in shredded bacon and mashed potatoes. Mix well.
- Pour in 1 cup of milk or cream and stir.
