Ingredients
Makes 3 servings
2 large russet potatoes
3 large red potatoes
1 white onion
1 leek
3 carrots
1 pound bacon
1/4 cup all purpose flour
2 cups chicken broth
1/2 quart heavy cream
1/2 quart 2% milk
½ block monterey jack
½ block sharp cheddar
Chives for garnish
Kosher salt as needed
Pepper as needed
Sour cream to taste
Procedure
Dice potatoes, onion, leek, and carrots.
Place potatoes in water to prevent browning and get rid of a bit of starch.
Cook bacon in your soup pot.
Add onion, leek, and carrots, and cook until translucent.
Add strained potatoes.
Gradually whisk in flour.
Add half of the bacon and all of the chicken broth.
Season with salt and pepper.
Simmer covered for 20-30 min.
While cooking, shred the cheese finely, crumble bacon, and chop the chives.
Once potatoes are soft enough, add heavy cream and milk to the pot, stir, and simmer for another 5 min to bring up to temp.
Season with salt as needed.
Garnish with pepper, Monterey jack, cheddar, sour cream, bacon and chives.
Enjoy!
