KitchenMagician's Recipe

VEG - POTATO BACON CHEDDAR CHOWDER

Category: Cream Soups

Makes 6 to 8 servings.

8 bacon strips
1 onion, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1 tsp. minced garlic
4 c. russet potatoes, peeled and cubed
3 c. chicken broth
1 tsp. salt
5 c. milk
6 T. butter-melted
6 T. all-purpose flour
1 T. seasoning salt
2 tsp. ground black pepper
1 T. parsley flakes
1/4 tsp. ground nutmeg
4 c. shredded sharp cheddar cheese

In a Dutch oven over medium heat, cook bacon until crisp. Transfer to paper towel to drain; cool and crumble. Reserve drippings.
Saute onion, carrot, celery and garlic in bacon drippings until onion is translucent.
Add potatoes, chicken broth and salt; bring to a boil, then reduce heat.
Cover and simmer until potatoes are tender, about 20 minutes.
Once tender, stir in milk. Add crumbled bacon and nutmeg.
In a small bowl, combine melted butter, flour, seasoning salt and pepper; stir into soup.
Increase heat to medium, and cook, stirring until thick and bubbly.
Remove from heat and stir in cheese until melted; add parsley.
Let stand 5 to 10 minutes before serving.