Ingredients

• 6 russet potatoes, peeled and cubed
• ½ pound bacon, chopped
• 1 onion, chopped
• 3 carrots, chopped
• 2 cloves of garlic, minced
• 4 cups chicken stock
• 2 tablespoons butter
• 1 cup heavy cream
• ½ cup cheddar cheese, grated
• ½ cup sour cream
• ½ cup scallions
• 1 teaspoon paprika
• Salt and pepper to taste

Directions

1. Preheat a skillet and Dutch oven to medium heat.
2. In the skillet, cook the bacon for 5 minutes on each side.
3. Chop up the crispy bacon and save the grease.
4. Peel and cube the potatoes, onion, carrots and garlic.
5. In the Dutch oven, add the onion, carrots, and garlic in butter and bacon grease and cook for 5 minutes.
6. Add the potatoes and cook for another 3-4 minutes.
7. Add chicken stock and bring to a boil.
8. Once at a rolling boil, reduce heat, cover, and simmer for 15 minutes or until the potatoes are tender.
9. Add the chopped bacon, heavy cream, paprika, salt, and pepper to taste.
10. Finish cooking for 5 minutes, stirring occasionally.
11. Garnish with cheese, sour cream, and scallions.
12. Serve the loaded potato soup warm and enjoy