Loaded baked potato soup

• 5 potatoes ( plus 2 for croutons)
• 2 celery
• 2 carrots
• 1 onion
• 2 tbsp butter
• 6 strip of bacon (all I had available was "readycrisp" so I used butter to flavour the onions and celery, or I would have use bacon drippings.)
• 1 link farmers sausage
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp pepper
• 2-3 liters low sodium chicken stock (it depends on the size of potatoes, more for larger, less for smaller, it's a judgement call.)
• 4 tbsp flour and 1/2 cup milk
• 1 cup 18% cream
• 2 tbsp corn starch dissolved into 1/4 cup cold water

Melt butter. Add Onions and celery and let them sweat out (turn translucent). Add stock, carrots, potatoes, seasonings, 2 chopped pieces of bacon, and bring to a boil. Let simmer till add the vegetables are soft. Remove bay leaves and blend with a stick blender. Chop the sausage (raw) and add it, along with the remaining bacon, and the cream to the pot.  Bring up to a slow rolling boil, and thicken with Milk and flour, then further (if so desired) with the corn starch mixture (be sure to make sure it is mixed well before adding). Maintain a slow rolling boil for about a minute, stirring continuously, and reduce heat to low and allow it to simmer until you are ready to serve.

Potato croutons

• 2 potatoes
• Olive oil
• Salt
• Pepper
• Lowry's seasoned salt (lightly sprinkled, optional)

Dice potatoes, sprinkle with seasonings, bake until golden brown. (420 degrees for about 40 minutes. Watched closely)

Add a sprinkle of bacon bits, cheese, potato croutons and a dollop of sour cream to finish and serve.