I’ve decided I’m a soup snob.  I don’t like canned soup anymore.  I will still eat canned soup if I have to, but I would much rather have homemade.  It snowed on Saturday, and of course that means I was craving soup.  I made two soups, one for lunch and one for dinner.  Soup #1 was a Loaded Baked Potato.  I found a couple of recipes on Pinterest, but neither was exactly what I wanted so I concocted this yummy treat.

Ingredients:

1 pound bacon

2 Tbsp olive oil

1/2 medium onion, diced

1 large carrot, peeled and diced

2 stalks of celery, diced

3 yellow potatoes, diced (leave skins on)

3 red potatoes, diced (leave skins on)

2 Tbsp butter

1/4 cup flour

2 cups chicken stock

2 cups cream

2 cups milk

sour cream and cheese for garnish

Cook bacon and set aside.

Heat olive oil.

Add onion, carrots, celery, and diced potatoes.  Cook until soft.

Add 2 Tbsp butter and melt.

Add flour and mix together.

Add chicken stock and stir until lumps are gone.

Slowly add cream and milk.  Cook until thick.

I love bacon in this soup, but I don’t like smooshy bacon.  I added the bacon to the soup at the last minute so it would stay crunchy.  Then, I topped the soup with more bacon (you can never have enough bacon), shredded cheddar cheese, and a little sour cream.

It’s the perfect cold day lunch, friends.  

Happy soup making!