Killer Potato Soup

Name: Killer Potato Soup
Ingredients: 1 lb bacon, chopped; 2 celery ribs, diced; 1 onion, diced; 4 garlic cloves, minced fine; 6 -8 potatoes, peeled and cubed (I usually use red or yukon gold); 32 ounces chicken broth; 3 tablespoons butter; 1/4 cup flour; 1 cup heavy cream; salt and pepper, to taste; 2 cups sharp cheddar cheese, shredded; 2 green onions, thinly sliced

12 ingredients

6 steps

Ingredients

1 lb bacon, chopped
2 celery ribs, diced
1 onion, diced
4 garlic cloves, minced fine
6 -8 potatoes, peeled and cubed (I usually use red or yukon gold)
32 ounces chicken broth
3 tablespoons butter
1/4 cup flour
1 cup heavy cream
salt and pepper, to taste
2 cups sharp cheddar cheese, shredded
2 green onions, thinly sliced

Directions

1

Place bacon in a large soup pot or dutch oven and cook until crisp. Drain off all but 1/4 cup of grease.
2

Add celery, onion and garlic to bacon grease and cook until just softened. Be careful not to burn garlic. Add potatoes and toss in grease to coat.
3

Add chicken broth. Bring to a boil, then simmer until potatoes are tender, stirring occasionally.
4

Place butter in a small saucepan over medium heat. When melted, whisk in flour. Brown mixture, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens.
5

Stir cream mixture into the potato mixture. Gently stir in cheddar cheese and reserved bacon. Add salt and pepper to taste.
6

Garnish with green onion and addtional cheese, if desired.