Potato Chowder with Bacon and Cheddar Cheese

Irish Cheddar made with grass-fed cow’s milk adds a creaminess to this soup but still delivers the creaminess you’d expect from cheese aged twelve months

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 4 slices of bacon, chopped
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Chopped green onions for garnish (optional)

Method:

1. Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
2. Sauté Aromatics: In the same pot, add the chopped onion and sauté until translucent (about 3-4 minutes).
3. Add Potatoes and Broth: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
4. Blend the Chowder: Use an immersion blender to puree part of the chowder for a creamy texture, leaving some potato chunks for heartiness.
5. Stir in Cream and Cheese: Add the milk or cream and shredded cheddar cheese to the pot. Stir until the cheese is melted and the chowder is creamy. Season with salt, pepper, and garlic powder.
6. Serve: Ladle the chowder into bowls, top with crispy bacon and chopped green onions, and serve hot.

Makes 4 servings.

Source: Foodblasts.com

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