So, with the season of cold and dreary days, I wanted a nice, simple soup or chowder. I put this together with a sandwich and had it for lunch. Husbandmine enjoyed it as much as I did. He asked me to keep this recipe towards the front of my "stash" pile. I always use stash to describe my fabric but it can work for my recipes as well.
If you try it and change/add to it, please share! Will try it.
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- 3 slice
- bacon (any flavor you like)
- 2 large
- yellow onions, chopped
- 1 clove
- garlic minced
- 1/3 c
- all purpose flour
- 3 c
- chicken stock or canned chicken broth
- 3 medium
- all purpose potatoes, peeled and cubed about 1 lb.
- bay leaf
- 3/4 tsp
- white pepper
- 1/2 tsp
- 2 c
- 1 c
- dry white wine or white-wine vinegar
- 3 c
- shredded sharp cheddar cheese (12 ounces)
- chopped fresh chives for garnish (optional)
1In a large heavy saucepan or flame-proof casserole, cook the bacon over moderately high heat until brown and crisp--about 5 minutes. Strain on paper towel and set aside. Reserve the drippings in saucepan.
2Saute the onions and garlic in the reserved drippings, stirring occasionally, until the onions are transparent--about 5 minutes.
3Gradually blend in the flour. Cook, stirring constantly, until the vegetables are evenly coated and mixture is bubbly--1 to 2 minutes. Gradually blend in the chicken stock, and cook, stirring constantly, until thickened--about 3 minutes.
4Add the potatoes, bay leaf, white pepper, and salt. Bring to a boil and reduce the heat to moderate, cover and cook for about 15 minutes or until the potatoes are tender.
NOTE: At this point the soup can be cooled to room temperature and stored. REFRIGERATE in a container with a tight-fitting lid. Keeps for up to 4 days.
5Add the half-n-half and wine or white-wine vinegar. Heat just to the simmering point. Do not let the soup boil or it may curdle. Reduce the heat to low and stir in the cheese. Continue stirring until the cheese is melted. Crumble the bacon into the soup. Garnish with chopped fresh chives, if desired.
NOTE: If coming out of refrigerator, reheat the soup in a covered saucepan over moderate heat, heat until warmed through--about 15 minutes. Do not let boil. Proceed as in step 5.