Description:

Very rich potato soup

Source:

Lisa

Serves/Makes:4 quarts or more

Ingredients

• 1 stalk of celery, diced
• 2 carrots, diced
• 1 medium onion, diced
• 1-1/2 sticks of butter (3/4 cup)
• flour (about 3/4 cup)
• 1 lb (.5 kg). bacon
• 6 large potatoes (about 6 cups (1425 ml) to 8 cups (1900 ml), diced)
• 1 large can chicken broth
• 1 quart (950 ml) heavy cream
• salt, to taste
• pepper, to taste
• sharp cheddar cheese, grated

Preparation

• Saute celery, carrots, and onion in 1/2 butter till soft.
• Cook bacon in a large kettle until crisp, reserve grease.
• Chop bacon and set aside
• Peel and dice potatoes
• Cook in bacon grease until soft, but not browned.
• Pour chicken broth over potatoes to cover.
• Add cooked vegetables.
• Simmer potatoes till all the way cooked.
• In medium pan, make a roux with 1 stick butter and flour (make roux quite thick).
• Add cream to make a thick white sauce.
• Bring potato mixture to boil.
• Add white sauce, stirring constantly.
• Cook till heated through.
• Add salt and pepper to taste.
• Serve topped with grated cheese and chopped bacon.

Comments

I reccommend salting this after it's cooked because the bacon grease can be so salty. Sometimes it doesn't need much salt at all, others it does, depends on the bacon. This is fun to serve in a bread bowl. It is quite rich, and my family loves it. I hope that you enjoy it. Sometimes the next day you need to thin this with a little chicken broth if it is too thick.