The recipe and instructions are as follows:

1/2 lb Bacon
2 tbsp Butter
1 tbsp Vegetable Oil
1 cup Yellow Onion
1/2 cup Carrots
1/2 cup Celery
1 Russet Potato
2 Red Potatoes
2 tbsp Flour
2 cups Chicken or Vegetable Stock
2 cups Cream
Salt, Pepper, Chives, Sour Cream, Cheddar Cheese

Dice bacon. Small dice (1/4" cubed) celary, carrots, and onion. Peel and small dice potatoes. In a medium pot, reduce chicken or vegetable stock to one cup.

In large pot, stir in butter, vegetable oil, and bacon over medium heat. Cook until bacon is crisp, but do not allow bacon to burn. Using a slotted spoon, remove bacon leaving behind as much of the fat mixture as possible. Stir in onions, celery, and carrots; sauté until onions are translucent. Add potatoes and flour, cook for five minutes. Add chicken or vegetable stock, bring to boil, then reduce to simmer for 10-15 minutes until potatoes are tender. Stir occasionally to prevent potatoes from sticking. Add cream, half of the removed bacon, and salt and pepper to taste. Simmer on low for 15 minutes to thicken.

Dish into serving bowls, garnish with sour cream, cheddar cheese, chives, and remaining bacon. Refrigerates well.