Baked Potato Soup

Ingredients:

4 Russet potatoes, cubed med diced

1 sweet onion, med diced

2 carrots, peeled and chopped

2-3 stalks of celery, peeled and chopped

1 Tbsp Bragg sprinkle 24 herbs and spices

½ Slap ya Mama

1/3 cup AP flour

1 qt low-sodium chicken stock

1 pint heavy cream

For garnish:

2 strips of bacon, rendered small diced

½ cup sharp cheddar

Dollop of sour cream

Chopped chives or green onions

Directions:

In a Dutch oven or soup pot, render the bacon pieces over medium-low heat, then set aside on a paper towel to soak up the fat. Next, add the carrots and sweat for 5-6 minutes, then add the celery and onions. Continue to sweat for an additional 3-4 minutes. Add the potatoes and cook for 3-4 more minutes. Season with Slap ya Mama and Bragg’s sprinkle. Next, add AP flour and stir for 3-4 minutes. Add the stock and heavy cream. Bring to a simmer and cook until potatoes are tender. Garnish with sour cream, cheddar, bacon, and chives/green onion.