Yield: 6 to 8 servings
Ingredients:
- 8 strips bacon, cut into small pieces
- 5 tbsp. butter
- 1 medium yellow onion, chopped
- 2 celery ribs, chopped
- 3 large garlic cloves, minced
- ⅓ cup flour
- 2½ lbs. gold potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tsp. salt
- 1 tsp. ground pepper
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Directions:
- Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter, chopped onion and celery and cook over medium heat until onions and celery are tender, about 5 minutes. Add garlic and cook for about 1 minute.
- Sprinkle flour over the ingredients in the pot and stir until smooth.
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt and pepper. Stir well.
- Bring to a slow boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Reduce heat and simmer for 15 minutes.
- Remove half soup and place into a blender. Puree until smooth.
- Return the pureed soup to the pot and add sour cream, cheese and 3/4 reserved bacon pieces; stir well. Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese and chives.
