I just love the fall. The opportunity to do all kinds of new things is there. Cold weather cooking, preserving, and starting to craft Christmas gifts.....Not to mention the change in scenery. With my son returning from a weekend camping trip....I decided to try my hand at a soup he had enjoyed at Red Robin a few weeks ago. I'm happy with the way it turned out and will definitely be making it again as it was tasty, and didn't require anything that you wouldn't have on hand......with the exception of optional instant mashed potatoes.
Baked Potato Soup
4 strips of bacon, chopped
1/2 large cooking onion, chopped
1 stick celery, diced
3 cups chicken stock
1 1/2 cups milk
2 medium sized russet potatoes, diced
1/2 large carrot diced
salt and pepper to taste
1/4- 1/2 cup instant mashed potato flakes (optional)
Garnish with sour cream, onion greens and shredded cheddar cheese
In heavy bottom dutch oven fry chopped bacon, onion, and celery until bacon is nearly crisp over medium heat...stirring often so as not to burn the bacon. Add in chicken stock and milk and potatoes. Simmer until potatoes are fork tender. Add in carrots and cook until done to your liking. Season with salt and pepper to taste. To thicken soup, add instant mashed potatoes a heaping tbsp at a time until desired thickness is reached.
