(Thank you Mr. Shirts for teaching me how to make this one! ^×^ IDK where he found this recipe, but it's amazing!)
Ingredients:
3 Slices of thick bacon, cut into 1" pieces
1¼ Cups of celery, diced
1¼ Cups carrots, diced
1¼ Cups onions, diced
1-2 Cloves garlic, minced (about 1-2 teaspoons)
3 Large "Russet Potatoes, cut into ¼" cubes
2 ¼ Cups chicken stock (set aside ¼ cup)
½ Tablespoon sea salt
½ Tablespoon of chives (fresh or dried)
1¾ Cups whole milk or heavy cream
Garnish:
Scallions
Sour cream
Cheddar cheese
Cooking Instructions:
Cook the bacon over medium to low heat in a large stock pot.
Once the bacon is crispy, remove with a slotted spoon and use the left over bacon grease to sauté the celery, carrots, and onions.
Add the garlic once the onions turn translucent. Cook for 2 minutes, stirring often so the garlic doesn't burn.
Use the ¼ cup of chicken stock to deglaze the pan, making sure to scrape off any brown bits off the bottom. (Do not throw out)
Add the potatoes, sea salt, chives, and the rest of the chicken stock to the pot and let it boil before lowering heat to a simmer. Let it cook until the potatoes are soft and start to fall apart.
Remove ¼ of the potatoes and blend until smooth, then add the milk/heavy cream and heat gently before adding it back to the original pot.
(You can also add pepper or salt to taste, but I think that it's amazing the way it is! ^×^)
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Recipes
No FicciónRecipes for foods Unless you're an adult or your parents trust you, please use your ovens carefully... You know what, screw that. Everyone be careful, anyone can get burnned.
