Cold Weather Potato Chowder With Caraway Cheese

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In 'sunday soup' by betty rosbottom

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Steps

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Saute bacon in a big soup pot over medium heat until browned and crisp , 3-4 minutes.

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Using slotted spoon , transfer bacon to paper towels to drain.

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Pour out and discard all but 2 tablespoons bacon drippings.

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Add in onion and celery to drippings in the pot.

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Cook / stir often , until softened , about 4-5 minutes.

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Add in diced potatoes.

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Saute for 2 minutes.

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Add in garlic.

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Saute / stir for 1 minute.

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Add in chicken stock and milk to pot.

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Bring mixture to a simmer.

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Cook at a simmer until potatoes are tender , about 10-15 minutes.

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Do not let soup come to a boil.

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When ready to serve , add the cheese , a little at a time , to the hot soup , stirring until melted after each addition.

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In a small bowl , mix the butter and flour with a fork to make a paste.

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Whisk this mixture into the soup , a little at a time , and cook until completely blended , for 1-2 minutes.

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Taste soup.

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Season with salt and freshly ground black pepper , as needed.

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To serve--ladle soup into 4 bowls , sprin.

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Ingredients

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bacon, onion, celery, red potatoes, garlic, chicken stock, whole milk, caraway seed, unsalted butter, all-purpose flour, kosher salt, fresh ground black pepper, fresh chives