Categories: Main Dish, Pork, Soup

Ingredients

• 4 slices bacon, cut into 1/2 inch pieces
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 lb red potatoes, scrubbed but not peeled, cut into 1/2 inch dice
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup havarti cheese with caraway seed, coarsely grated
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon all-purpose flour
• kosher salt
• fresh ground black pepper
• 2 tablespoons chopped fresh chives, for garnish

Directions

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

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

3. Pour out and discard all but 2 tablespoons bacon drippings.

4. Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.

5. Add in diced potatoes; saute for 2 minutes.

6. Add in garlic; saute/stir for 1 minute.

7. Add in chicken stock and milk to pot; bring mixture to a simmer.

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

9. Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).

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

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

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

13. Taste soup; season with salt and freshly ground black pepper, as needed.

14. To serve—ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.

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