Ingredients

• 1 pound bacon chopped into 1 inch pieces
• 1 medium white onion finely chopped
• 1 large carrot peeled and diced
• 3/4 cup celery diced
• 1/4 cup all-purpose flour
• 3 cups reduced sodium chicken broth
• 3 large Russet Potatoes peeled and diced
• 6 small red potatoes diced
• 8 oz cream cheese, room temperature
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Lawry’s Garlic Salt
• 3 cups heavy whipping cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped chives or green onion

Instructions

• Cook bacon in a large 5-6 quart pot over medium heat.
• Cook and stir until crisped.
• Remove bacon and place onto a paper towel lined plate to drain.
• Add onion, carrot and celery to hot oil, stirring and cooking until fork tender, about 5-8 minutes.
• Whisk in flour, stirring until well combined, letting cook for a few minutes.
• Stir in chicken broth and half of the bacon, stirring to combine.
• Add diced potatoes, salt, pepper and garlic salt, cream cheese, stirring to combine.
• Let potatoes cook until fork tender, about 15 minutes.
• With the back of a fork, mash most of the potatoes and vegetables, this creates a thick, creamy soup base.
• Stir in cream and let warm on low-medium heat for 15 minutes.
• Reduce heat to simmer until ready to serve.
• Serve each cup of soup topped with shredded cheese, remaining bacon crumbles, and chives or green onion.