Cheesy Baked Potato And Bacon Soup

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• 5 large russet potatoes
• 1/4 cup butter
• 1 onion, chopped
• 1 -2 stalk celery, diced (optional)
• 1 -2 tablespoon fresh minced garlic
• 1/3 cup flour
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 quart half-and-half cream
• 3 cups milk
• salt and black pepper
• 3/4 cup old cheddar cheese, shredded
• 1/4 cup grated parmesan cheese (can use less)
• 8 -10 slices cooked bacon, crumbled
• parmesan cheese, for topping
• grated cheddar cheese, for topping

Recipe

• 1 bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
• 2 place the potatoes in a bowl and mash using a fork.
• 3 melt butter in a dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
• 4 add in flour and cayenne and stir until smooth.
• 5 add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
• 6 add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
• 7 season soup with salt and black pepper.
• 8 ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or parmesan cheese.