Potato Soup — Robert St. John

Ingredients

• ½ lb Bacon, diced
• 1 Tbsp Butter
• 1 cup Onion, small dice
• ½ cup Celery, small dice
• ½ cup Carrot, small dice
• 2 tsp Garlic, minced
• 2 tsp Salt
• 1 tsp Black pepper, fresh ground
• 2 lbs Potatoes, peeled and cut into 1 /2-inch cubes
• 1 ½ quarts Chicken broth
• ½ cup Butter
• ¾ cup Flour
• 3 cups Heavy whipping cream
• 1 cup Sour cream
• 1 cup Monterey jack cheese, shredded
• 1 tsp Hot Sauce
• ½ cup Green onion, freshly chopped