Loaded Baked Potato Soup

Yes, you read that right. If you aren't salivating right now, there's something wrong with you.

I got this recipe from Disneyland's Carnation Cafe, and I tweaked a few ingredients.

You will need:

• 1 lb. of bacon
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 3/4 cup of diced celery
• 4 large Russet potatoes, peeled and cubed
• 4 medium red potatoes, cubed
• 1/4 cup of all-purpose flour
• 2 cups of chicken broth
• salt and pepper
• 2 cups of heavy whipping cream
• shredded cheddar cheese

1. In a large (and I mean, the biggest one you've got!) pot over low-medium heat, fry bacon until crisp.
2. Remove bacon and pat dry on paper towels. In bacon fat, cook onions, carrots, and celery for 5 minutes. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Add chicken broth and 3/4 of the (crumbled) bacon. Season with salt and pepper. Whisk in flour.
4. Over medium heat, bring soup to a simmer and cook for 30-45 minutes or until potatoes are soft. Mash some of the potatoes for a thicker, creamier texture.
5. Add whipping cream and simmer for 5 minutes. Serve immediately.

Sprinkle cheese and remaining crumbled bacon onto individual servings. This easily serves 6-8 adults. Make sure that you serve with sourdough bread or a French loaf.