Ingredients:
8 slices bacon
3/4 cup diced celery
1 diced onion
6-8 Russett potatoes peeled & cut into 1-inch pieces
6 cups chicken stock
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup heavy cream
Shredded cheddar cheese
Sour cream
Sliced scallions
Directions:
1. Cook bacon in a large pan until crispy, transfer bacon onto paper
towel lined plate & transfer 1/4 cup of bacon drippings into a
separate large pot.
2. With bacon drippings on medium-low, add the celery and onions to
the pan and cook, stirring occasionally, until onions are
translucent.
3. Increase heat to medium and then add the potatoes, stirring
to combine. Cook the potatoes for 5 minutes, stirring occasionally,
then add the chicken stock. (The chicken stock should just cover the
potatoes, so depending on your pot, you may have to add more stock.)
4. Bring the soup to a simmer then cover the pot and cook the soup for 10
minutes, or until the potatoes are fork-tender.
5. In a separate saucepan, melt butter over medium heat. When butter is
melted, whisk in the flour to make a roux. Stir the roux
constantly for 1 to 2 minutes until it's pale golden colored, then whisk
in the
milk. Bring the mixture to a boil and cook it, stirring constantly,
until it's thickened slightly (for just a minute or two, until you get
the consistency of gravy).
6. Whisk the milk/roux mixture into the potato mixture and cook the soup for 5
minutes over medium-low heat.
7. Remove the soup from the heat. Transfer 1/3 of the soup to a medium
bowl. Using a hand blender, purée the soup that's remaining in the pot
until it's smooth. Return the reserved 1/3 of the soup to the pot,
stirring
to combine.
8. Stir in the heavy cream and season the soup with salt & pepper.
When ready to serve, top each bowl of soup with the cooked bacon,
shredded cheddar cheese, sour cream and scallions.
Source: My absolute favorite blog -
Little Baby Garvin
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