Baked Potato Soup My Way

I love potato soup. I also have mashed potatoes in the fridge frequently. When I mash my potatoes I always add butter and sour cream. They are delicious that way. When I made my potato soup I decided to use them instead of new potatoes. It was so good so now I always make my potato soup this way.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  slices bacon, fried and crumbled
• 1  cup onion, diced
• 1  cup celery, diced
• 1⁄2 cup carrot, diced
• 2⁄3 cup flour
• 8  cups  chicken stock, hot
• 4  cups mashed potatoes, with butter and sour cream added to taste
• 2  cups  light cream
• 1⁄4 cup parsley, chopped or 1⁄8 cup dried parsley
• 1 1⁄2 teaspoons garlic, chopped
• 1 1⁄2 teaspoons salt
• 1  teaspoon  red pepper sauce
• 1  teaspoon black pepper
• 1  cup cheddar cheese, grated
• 1⁄4 cup green onion, diced

Directions

1. Cook bacon and reserve.
2. Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
3. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
4. Add chicken stock gradually, whisking to prevent lumps. Cook until liquid thickens.
5. Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
6. Simmer for 10 minutes; do not allow to boil.
7. Add cheese and green onion and heat until cheese melts.
8. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.