Baked Potato Soup

1 lb. bacon, diced
1/2 cup onion, diced
1 cup carrots, diced
3 lbs russet potatoes, peeled and cubed
3 cups chicken stock
3 tbs. butter
3 tbs. flour
2 cups milk
3/4 cup shredded cheddar cheese, divided
1/2 tsp. black pepper
Sour cream for garnish, optional

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tbs. of bacon grease from the pot. Cook the onions and carrots in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Mash potatoes with a fork and set aside.

3. In a small sauce pan, melt butter and stir in flour. Cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot and bring to a boil. Reduce heat to low and simmer and then stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon and optional sour cream.

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