Servings: 4

5 tablespoons unsalted butter 5 tablespoons unsalted butter
1 medium onion, diced 1 medium onion, diced
3 shallots, diced 3 shallots, diced
3 large baking potatoes, diced (peeled or unpeeled) 3 large baking potatoes, diced (peeled or unpeeled)
1/4 cup shredded carrots ¼ cup shredded carrots
32 Oz. low sodium chicken broth 32 Oz. low sodium chicken broth
2 teaspoons bacon salt 2 teaspoons bacon salt
1 teaspoon garlic powder 1 teaspoon garlic powder
1 teaspoon ground black pepper 1 teaspoon ground black pepper
Toppings: subheading: Toppings:
Shredded sharp cheddar cheese, chopped fresh chives, crumbled fully-cooked bacon, sour cream Shredded sharp cheddar cheese, chopped fresh chives, crumbled fully-cooked bacon, sour cream

In a large sauce pan, melt butter on medium low. Chop onions and shallots and then sauté in butter for 5 minutes then simmer for 20 minutes, covered.
While onions are simmering, chop up potatoes and shred carrots. Stir into onion onion mix and cover and cook on medium low for another 15 minutes.
Stir in chicken broth, bacon salt, garlic powder, and black pepper. Simmer for 30 to 40 minutes until potatoes are tender. Using an immersion blender, blend until creamy (or until desired consistency is reached.)  Continue to heat on low until heated up to serving temperature.
Garnish with cheese, chives, bacon and/or sour cream (if desired). Serve