Baked Potato Soup

Ingredients

• 4 pounds russet potatoes
• 1/4 pound thick sliced bacon, cut crosswise into 1/8-inch slices
• 1 large onion, finely chopped
• 2 ribs celery, finely chopped
• 6 cups chicken stock
• 1 teaspoon kosher salt
• 1/8 teaspoon of ground white or black pepper
• 2 to 4 tablespoons heavy cream
• Grated sharp cheddar cheese
• Sour cream
• Minced chives
• Crumbled bacon

Directions

1. Scrub the potatoes well, then prick the skins in several spots with a fork or the tip of a paring knife so steam can escape while they bake. Set them on a foil-lined baking sheet and bake at 400 degrees F for 1 hour, until a knife slips through easily. Take them out and let them sit until you can handle them; to hurry that along, cut them in half lengthwise.
2. Put the bacon lardons in a large, heavy Dutch oven in the 5 to 6 quart range, and warm them over medium high heat. Once the bacon begins to color, reduce the heat to medium. Keep cooking until most of the fat has rendered and the pieces are browned and crisp, then remove the bacon and set it aside.
3. Spoon off the bacon drippings until 1 tablespoon remains in the Dutch oven. Do not send the extra fat down the sink; pour it into a jar, let it cool until solid, and then either discard it or save it for another use. Add the chopped onion and celery to the fat left in the pot, cook over medium high heat for 2 minutes, then turn the heat to low and cover the pot. Let the vegetables cook gently over low heat for 15 to 20 minutes.
4. When the potatoes are comfortable to handle, scoop the insides into a bowl. Add the potato to the onion and celery mixture, pour in 6 cups chicken stock, and stir in a teaspoon of kosher salt. Bring the soup to a simmer, lower the heat to low, and use a potato masher to break the potatoes into the stock.
5. Let the soup cook for about 5 minutes. For a little texture, use an immersion blender on about half of the soup; for a smoother pot, blend it all.
6. If you want the soup creamier, stir in 2 to 4 tablespoons heavy cream. Taste and add more salt and pepper as needed.
7. Ladle the soup into bowls, then finish with grated cheddar, sour cream, chives, and the reserved crispy bacon.