Rustic Potato Soup

• 6 strips Thick Sliced Bacon
• 1 whole Medium Yellow Or White Onion, Peeled And Diced
• 4 whole Carrots, Washed And Diced
• 3 stalks Celery, Washed And Diced
• 6 whole Russet Potatoes, Washed And Diced (peeling Is Optional)
• 1 head Garlic, Peeled And Finely Minced
• 1/2 teaspoons Sea Salt
• 1 teaspoon Freshly Cracked Black Pepper
• 1/2 teaspoons Southwest Seasoning Mix
• 8 cups Vegetable Stock
• 1 cup Whole Milk
• 3 Tablespoons All-purpose Flour
• 1/2 cups Heavy Cream
• 1 cup Shredded Monterey Jack Cheese
• Sour Cream For Garnish
• 3 whole Scallions, Finely Sliced On A Bias For Garnish

1. Add bacon strips into a large pot over medium-high heat and cook until bacon becomes crispy. Remove bacon and set aside on a paper towel lined plate. Drain off half of the bacon grease and reserve the rest in the pot.
2. Add the onions, carrots and celery into the pot and stir to coat. Cook for about 5 minutes and add in the potatoes. Cook for an additional 5 minutes and add in the garlic. Cook for about 2 minutes. Add salt, pepper and southwest seasoning mix.
3. Pour in the vegetable broth and bring it to a slow boil. Allow to boil for 10 minutes or until the potatoes are fork-tender.
4. Whisk together the milk and flour in a small bowl and then pour into the soup and allow to cook for another 5 minutes.
5. Remove 2/3 of the soup and puree it in small batches in a blender or food processor or use an immersion blender for a few minutes to cream some of the soup.
6. Pour blended soup back into the pot and stir to combine. Taste and adjust seasonings. Stir in the heavy cream and heat until warmed through.
7. Serve in soup bowls and garnish with cheese, sour cream, bacon and scallions.

bacon, onion, carrots, stalks celery, potatoes, garlic, salt, freshly cracked black pepper, mix, vegetable stock, milk, allpurpose, heavy cream, shredded monterey jack cheese, sour cream, scallions

Taken from tastykitchen.com/recipes/soups/rustic-potato-soup/ (may not work)