Bear's Baked Potato Soup
3 lbs russet potatoes
2 T butter
1 T oil
4 stalks celery, fine dice
1/2 medium onion, fine dice
2 c
chicken stock
1 1/2 c cream
1 t salt
2 grinds black pepper
4 oz shredded cheddar cheese
6 oz bacon, cooked and crumbled
chives, chopped
1. Preheat oven to 400ºF. Pierce potatoes all over and bake for 1 hour. Let cool until able to be handled. This step can be done in advance.
2. Cut the potatoes in half length-wise, and scoop out the insides and set aside. Reserve one half potato skin and save the rest for making potato skins later on as a snack. Chop the reserved skin into bite-sized pieces and add to scooped potato.
3. In a Dutch oven, heat the oil and butter. Sauté the celery and onions until soft. Do not brown.
4. Add the stock, cream, pepper and salt to the pot. Bring to a simmer.
5. Add potatoes and mash to the desired texture. (I prefer it on the chunky side.) Heat through.
6. Add 3 oz of the grated cheese to the pot and whisk until melted and combined.
7. Ladle soup into bowls. Garnish with bacon bits, reserved cheese, and chives.
Note: 3 T ghee can be used in place of the butter and oil