Chef Jill’s Baked Potato Soup

CHARLOTTE, N.C. (WBTV) -

Ingredients

1 sweet onion, minced

¼ cup carrots, minced

¼ cup celery, minced

4 Tbsp butter

4 Tbsp flour

Spices (to taste): salt, pepper, chili powder, cayenne, granulated garlic, paprika

10oz vegetable or chicken broth

3 cups milk (whole or 2%)

4-6 large baking potatoes, peeled & cubed

1 cup grated sharp Cheddar, Colby Jack or Mexican blend cheese

chopped chives cooked & crumbled bacon

Instructions

In large saucepan over medium heat, sauté onions, carrots and celery in butter until tender, stirring occasionally until softened. Add flour and seasonings to form a blonde roux (1 minute), stirring frequently. Add broth, milk and potatoes; heat to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until potatoes are tender, stirring often. Remove from heat, ladle into bowls and top with cheese, bacon and chives.