Cold Weather Potato Chowder With Caraway Cheese |
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Prep Time: 1 Minutes Cook Time: 24 Minutes |
Ready In: 25 Minutes Servings: 4 |
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In 'Sunday Soup' by Betty Rosbottom 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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