Okay, I have to give a disclaimer for my recipes, I cook with flavor which means I use butter and olive oil liberally. So needless to say my recipes are not for the faint of heart, haha. But, my food tastes good and if you are concerned just cut your portion size down and you will be fine.
Recipe:
1 lb bacon
4 tbls butter
1 large yellow onion chopped
4 stalks celery chopped
Pinch salt
3 cloves garlic minced
4 C water
4 C chicken stock (see note)
1 bay leaf
7 C yukon gold pototoes cut into 1 inch chunks
1 stick unsalted butter
3/4 C flour
1 quart half and half
1 1/2 C grated sharp cheddar cheese and more for garnish
Salt and Pepper to taste
Chopped green onions for garnish
If you have a large enameled cast iron pot, I find that it creates a better scald on the bacon which gives the soup a deeper more rich flavor.
Step 1: Slice bacon into 1 inch chunks and cook on med/high heat in cast iron pot. Cook until fat is rendered and the bacon has become almost crispy. Take bacon out with slotted spoon, and drain on paper towels, and drain grease out of pot. Do not scrape brown bits out, thats flavor.
Step 2: Add butter, onions, celery and pinch of salt to pot. Add garlic last so it doesn't burn. Cook till almost tender. Add water, bay leaf and chicken stock (NOTE: boil 4 cups water and disolve 6 chicken bouillon cubes)
Step 3: Add potatoes and cook till tender on medium/low heat, about 20 mins. When they are almost done, start the rue to thicken the soup. In a small sauce pan, melt 1 stick butter until bubbling, med heat. Stir in flour and cook for 2 mins. Remove from heat and stir into potato mixture. It will thicken quick.
Step 4: Add 1/2 the half and half stir and see where the consistency is. If you want it thinner add the rest of the half and half, I like it with all the half and half. Add cheese and let melt. Season to taste with salt and pepper, I like Morton's Kosher salt because it has a sweeter taste and is just better. Garnish with chopped green onions and more cheese and enjoy.
