12/30/2021
INGREDIENTS
2 pounds (910g (~6-1/2 cups) cubed potatoes (We love a mix of red and Yukon gold potatoes)
1 small yellow onion, diced (1 cup; 140g)
2 stalks celery, diced (3/4 cup; 85g)
1-2 large carrots, diced (1 cup; 125g)
2 teaspoons minced garlic (~3 cloves)
1 package (12 ounces) smoked bacon (12 slices of bacon)
Fine sea salt and freshly cracked pepper
3/4 teaspoon EACH: dried thyme, dried oregano
1/16 teaspoon ground cayenne pepper, optional
6 cups (1453g) chicken stock/broth
2/3 cup (11 tablespoons; 151g) unsalted butter
3/4 cup (88g) white all-purpose flour
4 cups whole milk, separated
1 cup (8 oz; 247g) sour cream (I use reduced fat/lite)
2 and 1/2 cups sharp cheddar cheese, separated
Chives or green onions, optional
INSTRUCTIONS
PREP: Wash the potatoes and peel if desired (we like to leave the peel on -- it adds texture, flavor, and is easier!) Then cut into small cubes (1/2 inch in size). Dice the onion, dice the celery, dice the carrot. Mince the garlic. Thinly slice the un-cooked bacon (this is easiest with a very sharp knife and very cold bacon).
BACON: In a very large pot, over medium heat, cook all of the bacon to desired doneness, about 6-10 minutes. Using a slotted spoon, remove the bacon on to a paper towel lined plate and dab off excess grease. Set bacon aside.
DRAIN BACON FAT: Drain off all the bacon fat except for 3 tablespoons. I do this by lining a small bowl with foil and then pouring all the rendered bacon fat into the bowl. Quickly wipe down the pot and then measure out 3 tablespoons bacon fat from the foil lined bowl and add back into the pot. Once the bacon fat hardens, you can ball up the foil and save for another recipe or discard -- no mess 🐂
VEGGIES: Add in the onion, celery, and carrot to the pot and saute, stirring frequently, over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds. Add in the diced potatoes and toss to coat. Add in the seasonings: salt, pepper, thyme, oregano, and ground cayenne pepper. (I add in 1/2 teaspoon EACH of salt and pepper here.) Toss to coat and cook for 1 minute.
SIMMER: Cover everything with 6 cups chicken stock. SEE NOTE 1 to finish in crockpot. Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are fork tender.
MASH: Using a potato masher, mash down some of the tender potatoes, leaving some still in chunks.
CREAM MIXTURE: In another pot, melt the butter over medium heat. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat. Very slowly, while whisking constantly, add in 2 cups (463g) of milk. Whisk until thickened. Very slowly, while whisking constantly, add in the remaining 2 cups (463g) of milk. Again, stir until thickened. Add in a generous amount of salt and pepper (I add another 1/2 teaspoon of each, but add to your preference!)
FINISH THE SOUP: back to the soup, pour in the cream mixture. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the sour cream, chives or green onions if using (we add about 1/4 cup), 2 cups (193g) of the cheese, and half of the cooked bacon. Stir until the cheese is melted.
SERVE: Top individual bowls with remaining 1/2 cup cheese, remaining bacon, and any more chives/green onions as desired. Enjoy warm!
