Baked Potato Soup

• 3 lbs bacon, raw and chopped
• 1 cup bacon grease
• 6 cups celery, diced
• 6 cups onions, diced
• 1 tablespoon garlic, chopped
• 2 cups flour
• 8 ounces chicken base
• 1 12 gallons hot water
• 20 lbs potatoes, diced
• 14 cup basil, dry
• 13 cup kosher salt
• 2 teaspoons white pepper
• 3 quarts half-and-half cream
• 12 gallon hot water, separated
• 12 cup parsley flakes, dry
• 2 cups sour cream

1. 1.
2. Whisk chicken base into 1-1/2 gallons of hot water until base is completely dissolved.
3. 2.In kettle or tilt skillet on medium-high heat, saute bacon in bacon grease until bacon is light brown in color.
4. 3.
5. Add celery, onions, garlic, basil, kosher salt and white pepper, and saute for 10 minutes.
6. 4.
7. Add flour and cook for 5 minutes, stirring constantly so flour does not burn.
8. 5.
9. Add chicken stock and simmer for 20 minutes.
10. 6.
11. Add potatoes to kettle.
12. Simmer for 20 minutes, stirring gently.
13. 7.
14. Add second measure of hot water.
15. Continue to stir and bring back to a simmer.
16. 8.Combine Half and Half, sour cream and parsley flakes in large mixing bowl.
17. 9.
18. Add Half and Half mixture to kettle and bring to a boil, stirring gently.
19. 10.Turn off heat.

bacon, bacon grease, celery, onions, garlic, flour, chicken base, water, potatoes, basil, kosher salt, white pepper, cream, gallon hot water, parsley flakes, sour cream

Taken from www.food.com/recipe/baked-potato-soup-445747 (may not work)