Prep time
45 mins
Cook time
30 mins
Total time
1 hour 15 mins

Recipe type: Main
Serves: 10
4 lbs. baking potatoes
1 lb bacon
1 onion, chopped
2 jalapeno peppers, chopped
2 ribs of celery, chopped
6 cups chicken stock
1 tsp salt
1/2 tsp pepper
1/4 cup heavy cream
4 oz. cream cheese, cut into cubes
Optional garnishes
sour cream
cheddar cheese
bread bowl

preheat oven to 425 degrees F
using a fork and poke holes in the potatoes all around the potatoes
place in the oven and bake for 60 minutes or until they are fork tender
set potatoes aside until cool enough to touch
slice the potatoes in half lengthwise and scoop out the inside of the potatoes and place in the bowl of a stand mixer
using the whisk attachment whip the potato insides until all or most lumps are gone, depending on texture you’d like for you soup.
chop bacon to one inch pieces
heat dutch oven or large pot over medium heat
place bacon in pot and cook until crispy
remove the bacon and set aside
drain most of the bacon grease, leaving 1 tbsp in the pot
add in the onion, jalapeno and celery to the pot and cook for 2-3 min until tender
cover the pot and reduce the heat to low and cook for 15 min
add whipped potato insides to the pot and stir
slowly stir in the chicken stock
bring the soup to a simmer and then reduce heat to low and cook for 5 minutes
stir in the heavy cream and cream cheese making sure to break up the cream cheese so that it melts
add back in most of the bacon, leaving some out to top each bowl with
season with salt and pepper to taste
spoon into bread bowl or bowl



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