Laurel's Cream of Potato, Bacon & Cheese Soup

By mamapig

Ingredients

• 4 Tbsp. Unsalted butter/or bacon grease
• 1/4 cup flour for roux
• 2-3 peeled shallots finely chopped
• 3 cloves of garlic finely chopped
• 6-8 cup peeled and coarsely diced Yukon gold potatoes
• 6-8 cup Vegetable or Chicken broth/stock
• 1 1/2 cup Half and Half
• 2 cup Shredded sharp cheddar cheese
• 3/4 tsp. Cumin
• Salt and pepper to taste
• 1 lb bacon fried to crispy
• Green onions or chives chopped for garnish

Preparation

Step 1

Melt butter in large stock pot (or use bacon grease for richer flavor)
Finely chop shallots
Add shallots and garlic to butter/bacon grease...sauté until shallots are translucent...stirring often
Add the flour. Stir for about 30 seconds to cook the flour and create a "roux" for the soup
Add the chopped Yukon potatoes to the pot
Add the stock. Be sure it covers the potatoes
Let simmer until the potatoes are tender...about 45-60 min. Stirring occasionally so potatoes don't stick to bottom
Turn off heat and purée soup either in batches in a food processor or with an immersion blender which is easiest
Add the bacon leaving enough to garnish
Add the cream, cumin and salt and pepper to taste
Add the cheese and be sure to stir in one direction so it doesn't get stringy
Ladle into bowls and garnish with bacon, more cheddar cheese and green onions/chives