1/2 pound bacon
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrots
4 tablespoons all-purpose flour
2 cups chicken broth
2 cups whole milk
1/2 cup heavy whipping cream
12 chopped russet potatoes
1 cup shredded sharp cheddar cheese
1 tablespoon butter
Sour cream, salt, pepper to taste

  1. Fry bacon in a skillet and place on paper towel to drain.
  2. Preserve 2 tablespoons of bacon grease in skillet.
  3. Add celery, carrot, butter and onion to skillet and sauté for about 5 minutes or until they soften.
  4. Add flour and stir.
  5. Whisk in broth, heavy whipping cream and milk.
  6. Add potatoes and bring to a boil.
  7. Reduce heat and simmer for about 20 minutes or until potatoes are tender.
  8. Add cheese and stir.
  9. Season as desired with salt and pepper.
  10. Add garnish as desired with crumbled bacon, sour cream, and extra cheddar cheese.
Serving Size

6 servings
Calories: 640 calories per serving
Fat: 36 g
Sodium: 820mg
Protein: 18 g
Calcium: 285 mg


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