Cook Book Recipe 31

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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