Our favourite potato soup recipe with a "loaded baked potato" flavor.
Author: Amy Garrett
½– 1 lb bacon
½medium onion, diced
½c. celery, chopped
5lbspotatoes, peeled and diced
8ouncescheddar cheese, shredded
Fry bacon in Dutch oven until crisp, remove bacon from pot, drain fat reserving about 2 tablespoons. Fry onion, garlic, and celery in bacon fat until tender, not browned. Add water, potatoes, and bouillon and bring to a boil. Reduce heat to simmer, and cover, simmering until potatoes are tender. Use a potato masher or immersion blender to smooth out the soup some if desired. Stir in cheese until melted into soup. Stir in crumbled bacon, and serve. We like to top it with IMO/sour cream too. Serves 8 “real” servings.