Cheesy Baked Potato and Bacon Soup

This soup really hits the spot on cool days served with crusty buns and butter!

• Ready In: 1 hr 15 mins
• Yields: 12 cups (approx)

Ingredients

• 5  large russet potatoes
• 1⁄4 cup butter
• 1  onion, chopped
• 1 -2  stalk celery, diced (optional)
• 1 -2  tablespoon  fresh minced garlic
• 1⁄3 cup flour
• 1⁄2 teaspoon cayenne pepper (or to taste)
• 1  quart half-and-half cream
• 3  cups milk
•  salt and black pepper
• 3⁄4 cup  old cheddar cheese, shredded
• 1⁄4 cup  grated parmesan cheese (can use less)
• 8 -10  slices  cooked bacon, crumbled
•  parmesan cheese, for topping
•  grated cheddar cheese, for topping

Directions

1. Bake the potatoes in the oven until fork-tender (about 1 hour) cool and remove the peel.
2. Place the potatoes in a bowl and mash using a fork.
3. Melt butter in a Dutch oven over medium heat; add in onion, garlic and celery (if using) saute until tender.
4. Add in flour and cayenne and stir until smooth.
5. Add in the mashed potatoes, half and half cream and milk; cook over low heat until thoroughly heated.
6. Add in 3/4 cup grated cheddar cheese, 1/4 cup grated parmesan cheese and half of the cooked crumbled bacon; stir until the cheese has melted and the soup is heated through.
7. Season soup with salt and black pepper.
8. Ladle into serving bowls; sprinkle with remaining crumbled bacon and more cheddar cheese or Parmesan cheese.