Ingredients

The following ingredients have 10 Servings
  • 4 pounds baking potatoes
  • 1 pound bacon (cut into 1-inch pieces)
  • 1 yellow onion (chopped)
  • 2 jalapeno peppers (chopped)
  • 2 ribs of celery (chopped)
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup heavy cream
  • 4 ounces cream cheese (cut into cubes)
  • Sour cream
  • Chopped chives
  • Shredded cheddar cheese
  • Sliced jalapenos
  • Bread bowls (for serving)

Instruction

  • Preheat oven to 425 degrees F.
  • Rinse potatoes and use a fork to poke holes all over the potatoes. Place potatoes in the oven (on a baking sheet or right on the oven rack) and bake for 60 minutes or until they are fork-tender. Set potatoes aside until they're cool enough to touch.
  • Slice the potatoes in half lengthwise and scoop out the inside of the potatoes. Place the potato flesh in the bowl of a stand mixer.
  • Using the whisk attachment, whip the potatoes until all the lumps are gone, or leave some lumps depending on the texture you'd like for your soup.
  • Heat a dutch oven or large pot on the stove over medium heat. Place bacon into the pot and cook until crispy. Remove the bacon and set aside on a paper towel-lined plate.
  • Drain bacon grease, leaving 1 tablespoon in the pot.
  • Add the onion, jalapeno, and celery to the pot and cook for 2-3 minutes until tender. Cover the pot and reduce the heat to low. Cook the vegetables for 15 minutes.
  • Add the whipped potatoes to the pot and stir. Slowly stir in the chicken stock.
  • Bring the soup to a simmer over medium heat. Then reduce heat to low and cook for 5 minutes.
  • Stir in the heavy cream and cream cheese. Make sure to break up the cream cheese so that it melts all the way.
  • Add back in most of the bacon, leaving some out to garnish each bowl with. Season with salt and pepper to taste.
  • Spoon soup into a soup bowl or bread bowl and garnish with bacon, cheese, chives, and jalapeno slices. Serve warm.