- 4 lbs. baking potatoes
- 1 lb bacon
- 1 onion, chopped
- 2 jalapeno peppers, chopped
- 2 ribs of celery, chopped
- 6 cups chicken stock
- 1 tsp salt
- ½ tsp pepper
- ¼ cup heavy cream
- 4 oz. cream cheese, cut into cubes
- Optional garnishes
- sour cream
- chives
- cheddar cheese
- bread bowl
INSTRUCTIONS:
- preheat oven to 425 degrees F
- using a fork and poke holes in the potatoes all around the potatoes
- place in the oven and bake for 60 minutes or until they are fork tender
- set potatoes aside until cool enough to touch
- slice the potatoes in half lengthwise and scoop out the inside of the potatoes and place in the bowl of a stand mixer
- using the whisk attachment whip the potato insides until all or most lumps are gone, depending on texture you'd like for you soup.
- chop bacon to one inch pieces
- heat dutch oven or large pot over medium heat
- place bacon in pot and cook until crispy
- remove the bacon and set aside
- drain most of the bacon grease, leaving 1 tbsp in the pot
- add in the onion, jalapeno and celery to the pot and cook for 2-3 min until tender
- cover the pot and reduce the heat to low and cook for 15 min
- add whipped potato insides to the pot and stir
- slowly stir in the chicken stock
- bring the soup to a simmer and then reduce heat to low and cook for 5 minutes
- stir in the heavy cream and cream cheese making sure to break up the cream cheese so that it melts
- add back in most of the bacon, leaving some out to top each bowl with
- season with salt and pepper to taste
- spoon into bread bowl or bowl
Source:Real HouseMoms
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