Cook Book Recipe 31

Source Image: ../images/cook-book/cook-book-recipe-31.JPG
Loaded Baked Potato Soup
- Bake 6 slices bacon
- Melt 1 stick butter on high in soup pot
- Chop (bite size) and add, in this order:
- 1 Red Onion
- 1 Bunch celery
- 18 Cloves Garlic
- Add 1/3 c. flour, stir to make a roux
- Add Veg Broth to fill pot about 2/3 full, stir thoroughly to make a thick broth
- Chop about 8 red potatoes and 2 carrots and add to soup, all veggies should be covered, add more broth if necessary
- Let potatoes and carrots cook for about 1 hour until tender
- Season: 6 bay leaves
- 1 TB garlic salt seasoning
- 1 tsp salt
- 1 tsp black pepper
- 6 bay leaves
- 3 TB dill
- Turn off heat and remove lid, stir frequently to promote cooling
- Once cooled below 150*, add 5 slices white cheddar and top off with heavy cream
- Crumble in bacon
- Set dial to holding temp