This is a delicious, hearty (but not particularly healthful) soup, especially delicious on a cold winter’s night.

Ingredients:

• 2 slices/rashers bacon
• 1 Tbsp. extra-virgin olive oil
• 1/2 C. chopped onion
• 2 garlic cloves, minced
• 1-1/2 lb. peeled and cubed Russet potatoes
• 4 C. chicken broth
• 1/2 C. sour cream
• 1/2 C. shredded Cheddar cheese, separated
• 1/4 tsp. pepper
• 1/4 tsp. salt
• Chopped chives or shallots for garnish

Method:

Fry the bacon in the olive oil until crispy. Remove with a slotted spoon, leaving the oil behind. Drain on paper towels, and once it’s cooled, crumble it. Shred the cheese, and divide in two portions.

Sauté the onions in the fat over medium high heat for 3-4 minutes, or until wilted. Add the garlic and stir for a minute, or until fragrant.

Add the potatoes and chicken stock. Bring the pot to the boil, then lower the heat to a medium simmer, and cook until the potatoes are tender (10-15 minutes). Using a slotted spoon, remove about half of the potatoes and mash with a fork.

Return the mash to the pot. Stir in the sour cream, half the cheese, and the salt and pepper. Stir until the cheese has melted. Taste and correct seasoning.

Serve garnished with some bacon bits, more cheese, and the scallions/chives.

Yum!

-R