0/5
(0 Votes)
Ingredients
- 1/2 lb bacon, cut into 1/2 inch pieces
- 1 small onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 tsp. fresh thyme
- 3 garlic cloves, minced
- 5 medium russet potatoes, peeled and diced into 1/2 inch cubes
- 1/2 tsp fresh ground black pepper
- 8 cups chicken broth (reduced sodium)
- 1/2 tsp. smoked sea salt (you can use regular sea salt, I’m just on a smoked sea salt kick)
- 1/3 cup flour
- 1/2 cup whole milk
- 1/4 cup cream
- 2 cups shredded sharp cheddar cheese
- shredded cheese to garnish
- chopped green onions to garnish
- sour cream to garnish
Preparation
Step 1
In large pot, cook bacon until crispy. Remove bacon to a paper towel and set aside.
Over medium high heat, add the onion, celery, carrot and garlic. Saute until translucent.
Add potatoes and pepper; cook for about 5 minutes, stirring constantly.
Pour in chicken broth, and cook for about 15 minutes or until potatoes are tender.
While potatoes are cooking, mix flour, milk and cream until smooth. (I do this by placing the flour in a bowl, then slowly adding the liquid while whisking to ensure there are no lumps)
When potatoes are tender, pour in the milk mixture and stir until it is thickened.
Add cheese by the handful while stirring constantly.
Remove from heat garnish as you like and serve hot.