What better way to kick it off than with a comforting loaded potato soup made in my new KitchenAid Evergreen Design Series! Here’s the recipe: Ingredients * 4–5 slices bacon, diced * 2 tbsp unsalted butter * 1 small onion, finely chopped * 4 celery stalks, finely chopped * 2 tbsp all-purpose flour * 4 cups chicken stock * 1 cup whole milk * 1 cup heavy cream * 5 gold potatoes, peeled and diced into ½-inch cubes * 1 tsp paprika * 1 tbsp chicken bouillon powder * Salt and freshly ground black pepper, to taste * 1–2 cups shredded cheddar cheese (divided) * For topping: sliced scallions and extra cheddar
 Instructions 1. In a large pot, cook the bacon until crispy. Remove and set aside. 2. In the same pot, add onion and celery and cook for 4–5 minutes, until softened. Add garlic and cook for another minute until fragrant. 3. Add butter, then stir in flour and cook for about a minute to remove the raw flour taste. 4. Slowly whisk in the chicken stock, milk, and cream. Add paprika, chicken bouillon, salt, and pepper. Stir to combine. 5. Add the diced potatoes, cover, and simmer for about 20 minutes, or until the potatoes are tender. 6. Use an immersion blender to partially blend the soup, leaving some chunks for texture. 7. Stir in most of the cheese and the cooked bacon, saving a bit of each for topping. Taste and adjust seasoning as needed. 8. Serve warm, topped with scallions, sour cream, and extra cheddar. LTKSeasonal LTKHome LTKFamily