Amy's Loaded Baked Potato Soup

• 5 medium russet potatoes, baked and scooped out of skins
• 3 cups milk (I use 2%)
• 3 tablespoons flour
• 1 cup half-and-half cream
• 3 cups chicken stock
• 1 medium vidalia onion, chopped
• 1 stalk celery, thinly sliced
• 5 baby carrots, minced
• 2 sprigs fresh thyme, chopped
• 3 tablespoons fresh parsley, chopped
• 4 ounces Velveeta cheese, cubed
• 4 ounces smoked cheddar cheese, shredded
• 4 ounces shredded cheddar cheese
• 1 teaspoon garlic powder
• 2 dashes Tabasco sauce (optional)
• 2 ounces crumbled bacon
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• pepper

1. In a large pot, sautee onion, carrot, and celery in the butter and olive oil, until tender.
2. Pour in chicken stock, and simmer about 10 minutes.
3. In another small pot, pour in milk, half & half, and flour.
4. Bring to a slow boil, stirring constantly until thickened.
5. Put in garlic powder & pepper, and stir to incorporate.
6. Pour in cheeses slowly, stirring until melted.
7. Pour all into bigger pot with the chicken stock.
8. Slowly add potatoes and bacon bits.
9. Add tabasco sauce (optional).
10. Stir until all mixed.
11. Simmer about 15 minutes.
12. Add fresh parsley, and stir.
13. Serve.

russet potatoes, milk, flour, cream, chicken stock, vidalia onion, celery, baby carrots, thyme, fresh parsley, velveeta cheese, cheddar cheese, cheddar cheese, garlic, tabasco sauce, bacon, butter, extra virgin olive oil, pepper

Taken from www.food.com/recipe/amys-loaded-baked-potato-soup-145241 (may not work)