Killer Potato Soup

Ingredients

• 1 lb bacon, chopped
• 2 celery ribs, diced
• 1 onion, diced
• 4 garlic cloves, minced fine
• 6-8 potatoes, peeled and cubed (I usually use red or yukon gold)
• 32 ounces chicken broth
• 3 tablespoons butter
• 1/4 cup flour
• 1 cup heavy cream
• salt and pepper, to taste
• 2 cups sharp cheddar cheese, shredded
• 2 green onions, thinly sliced

Directions

1. 1

   Place bacon in a large soup pot or dutch oven and cook until crisp. Drain off all but 1/4 cup of grease.

2. 2

   Add celery, onion and garlic to bacon grease and cook until just softened. Be careful not to burn garlic. Add potatoes and toss in grease to coat.

3. 3

   Add chicken broth. Bring to a boil, then simmer until potatoes are tender, stirring occasionally.

4. 4

   Place butter in a small saucepan over medium heat. When melted, whisk in flour. Brown mixture, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens.

5. 5

   Stir cream mixture into the potato mixture. Gently stir in cheddar cheese and reserved bacon. Add salt and pepper to taste.

6. 6

   Garnish with green onion and addtional cheese, if desired.