Bacon, Potato & Cheese Chowder

By KDCooks

L'Academie de Cuisine -
Culinary Skills Lab - Potatoes - 2/27

Ingredients

• 1/2 lb. bacon, cut into small strips
• 1 onion, diced
• 2 cloves garlic, diced
• 4 large baking potatoes, peeled and cut into small cubes
• 1 qt. chicken stock
• Bouquet garni (thyme, peppercorn, bay leaft, parsley)
• 1 cup cream
• 1 cup grated cheddar cheese (or any combination of favorite cheese)
• salt & pepper

Details

Servings 4

Preparation

Step 1

Heat a medium size pot over medium heat. Add bacon to the pan and sweat to render fat (remove extra fat as desired). Continue to cook bacon until it starts to brown.

Add onions and sweat until soft. Add the garlic, potatoes, stock and b.g. to pot. (Stock should just cover potatoes - do not add to much) Add additional water if it doesn't cover potatoes.

Bring to a boil and then turne down to a simmer. Simmer for about 10-20 minutes until potatoes are soft and start to break apart.

Break apart potatoes with spook or puree 'part' of soup in blender to reach desired consistency. Add cream to pot and adjust consistency with water if necessary.

Turn heat down to low and add cheese. Stir to combine and season. Top with bacon.