Most Delicious Loaded Baked Potato Soup

1 lb. of bacon, chopped
1 medium yellow onion, diced
1 large carrot, peeled and chopped
8 medium red potatoes, chopped
1/4 cup of flour
2 cups of chicken stock or broth
Salt and Pepper to taste
4 cups of heavy whipping cream

Garnishes:
More chopped bacon or bacon bits
chopped green onions or chives
shredded sharp cheddar
red chili pepper

In a 6-8 qt. pot cook bacon until crisp over medium heat.  Remove the bacon and place it on paper towels. Cook the onions and the carrots in the bacon fat until the onions are translucent.  Add the potatoes and cook for 4-6 minutes, stirring occasionally.  Turn the heat to low and whisk in the flour, stirring constantly until the flour has cooked and the liquid in the pot has thickened a bit.  Add the stock/broth and half the bacon(the other half will be used for garnish).  Add salt and pepper.  Turn the heat up to medium-high and let it simmer for 25 minutes, turning the heat down as the soup boils.  Cook and stir until the potatoes are soft.  Add the whipping cream and cook for 5 minutes(still stirring).  Serve and garnish with toppings listed above.  Enjoy!  I promise you will!

Great Northern Bean and Ham Soup

1 medium yellow onion, minced
2 Tbsp. of butter
2 cups of whole milk
1 cup of sour cream
1 Tbsp. of pepper
2 14 oz. cans of Great Northern Beans, undrained
1 1/2-2 cups of ham, chopped
3 Tbsp. of flour
salt to taste
2 Tbsp. freeze dried chives

In a large 6 qt. pot melt butter, then add onion.  Saute until fragrant.  Then add milk and sour cream.  Cook for about 4-5 minutes.  Next, add the 2 cans of beans and ham.  In a small sauce pan take about a 3/4 cup of the soup mixture, on medium heat and whisk in the flour.  Once they are fully combined stir that mixture into the soup.  Then the chives, pepper and some salt(however much or little you like).  Let simmer for about 5 or 6 minutes or until thick enough and bubbling.  Serve.