Baked Potato Soup My Way

• 4 slices bacon, fried and crumbled
• 1 cup onion, diced
• 1 cup celery, diced
• 12 cup carrot, diced
• 23 cup flour
• 8 cups chicken stock, hot
• 4 cups mashed potatoes, with butter and sour cream added to taste
• 2 cups light cream
• 14 cup parsley, chopped or 18 cup dried parsley
• 1 12 teaspoons garlic, chopped
• 1 12 teaspoons salt
• 1 teaspoon red pepper sauce
• 1 teaspoon black pepper
• 1 cup cheddar cheese, grated
• 14 cup green onion, diced

1. Cook bacon and reserve.
2. Cook vegetables in remaining bacon drippings over medium heat until transparent, and tender, about 5 minutes.
3. Add flour, stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just begins to turn golden.
4. Add chicken stock gradually, whisking to prevent lumps.
5. Cook until liquid thickens.
6. Reduce heat to simmer and add potatoes, 1/2 & 1/2, chopped bacon, salt, pepper sauce and black pepper.
7. Simmer for 10 minutes; do not allow to boil.
8. Add cheese and green onion and heat until cheese melts.
9. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

bacon, onion, celery, carrot, flour, chicken stock, mashed potatoes, light cream, parsley, garlic, salt, red pepper, black pepper, cheddar cheese, green onion

Taken from www.food.com/recipe/baked-potato-soup-my-way-144868 (may not work)