4 lbs. baking potatoes
  1 lb bacon
  1 onion, chopped
  2 jalapeno peppers, chopped
  2 ribs of celery, chopped
  6 cups chicken stock
  1 tsp salt
  ½ tsp pepper
  ¼ cup heavy cream
  4 oz. cream cheese, cut into cubes
  Optional garnishes
  sour cream
  chives
  cheddar cheese
  bread bowl

Instructions

1. preheat oven to 425 degrees F
2. using a fork and poke holes in the potatoes all around the potatoes
3. place in the oven and bake for 60 minutes or until they are fork tender
4. set potatoes aside until cool enough to touch
5. slice the potatoes in half lengthwise and scoop out the inside of the potatoes and place in the bowl of a stand mixer
6. using the whisk attachment whip the potato insides until all or most lumps are gone, depending on texture you'd like for you soup.
7. chop bacon to one inch pieces
8. heat dutch oven or large pot over medium heat
9. place bacon in pot and cook until crispy
10. remove the bacon and set aside
11. drain most of the bacon grease, leaving 1 tbsp in the pot
12. add in the onion, jalapeno and celery to the pot and cook for 2-3 min until tender
13. cover the pot and reduce the heat to low and cook for 15 min
14. add whipped potato insides to the pot and stir
15. slowly stir in the chicken stock
16. bring the soup to a simmer and then reduce heat to low and cook for 5 minutes
17. stir in the heavy cream and cream cheese making sure to break up the cream cheese so that it melts
18. add back in most of the bacon, leaving some out to top each bowl with
19. season with salt and pepper to taste
20. spoon into bread bowl or bowl