Hasselbeck Potatoes and Soup

1: In a large pan, begin by sautéing butter and onions.

2: Add your chopped bacon. Once aromatic, add your mushrooms and sauté until translucent.

3: Stir in the flour for about three minutes.

4: Add your heavy cream and allow everything to incorporate.

5: Slowly whisk in the chicken stock and the milk.

6: Top off with your cauliflower and broccoli. Reduce the heat and simmer.

7: Once your veggies are completely tender, mix in your cheese, starting with one cup of cheddar.

8: Top off your baked Hasselbeck potatoes once they are ready.

9: Bake your Hasselbeck potatoes at 425° for about 45 minutes.