Souper Sunday LIVEStream

Loaded Baked Potato Soup

5 lb Russet Potatoes, Washed and Baked until tender, cut in half and then into cubes.

1 Sweet Onion, diced
3 Ribs Celery, diced
1 Small Carrot, diced
4 garlic cloves, minced
1 lb Bacon of choice, diced and sauteed.  When bacon is rendered, remove from fat and set aside.

In a Soup pot, sauté onion, celery and carrot with bacon fat until onion, celery and carrot are softened.  Add 2 sticks butter until melted and bubbly.  Add the garlic cloves and give that a stirry stir until fragrant.  Add 1 cup flour to the fat and stirry stir until combined, allow your roux to relax.  Deglaze pan with Sherry, and add 75% of the bacon back to the pot.  

Slowly add 1 gallon whole milk. Whisky whisk roux mixture with the milk and allow to get happy over medium heat.  When thickened, add potato cubes.  Add minced chives. Add salt and pepper to taste.

Garnish with shredded cheese, bacon, and sliced green onion.