Loaded Baked Potato Soup

Serves 6

12oz bacon, chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
3 cups chicken broth
Coarse salt, freshly ground pepper, to taste
2 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar, and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly about 5 minutes. Add chicken stock to cover potatoes and bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for a thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. The soup should have a creamy consistency. 
6. Season to taste with salt and pepper, and garnish with toppings of your choice.