I was cleaning up some stuff on the computer and I saw a few posts ago that I had gotten a message from Christine Thresh asking about Potato, bacon and cheddar soup. Sorry Christine-for 2 reasons. I missed your comment and I'm one of those people who cooks by the seat of my pants. I always vow that I will make a recipe and write down the step by step and then I hardly ever do. In this case I happen to have a recipe of sorts. You may want to pare down the quantity but even though this seems like a lot for one, I really love keeping left overs in the fridge for lunches or dinners during the week. It keeps very well for about a week or more not that it lasts that long usually around here. When I have a leftover rotisserie chicken I shred the breast and add it when re-heating. It's good like that too. I never freeze this soup since it makes the potatoes grainy and mushy when you defrost it.
6-8 slices thick cut bacon cut across grain into diced pieces
1 large onion- diced medium
1 cup celery - dice medium
4-5 medium potatoes cubed. I use Yukon Gold or red bliss-they hold their shape and don't get too mushy.
1/4 cup chopped parsley
1-32 oz. Kitchen Basics chicken stock (no salt)or a good strong stock you made.
1 small can cream of chicken soup
2 good handfuls of grated cheddar-I use 4 cheese Mexican by Sargento just because I have it on hand from enchiladas.
4 oz. sour cream
1/2 cup milk or fat free half and half(I like the half & half)
salt and pepper to taste
In a dutch oven cook the bacon on med. high slowly until it's very crisp and rendered. Spoon out to drain on paper towels. Leave about two tablespoons of the bacon fat and throw in the onion and celery until tender.
Add the potatoes and saute them a little with the veg. in the bacon fat 5-10 minutes keep stirring.
Add the entire container of chicken stock and the can of cream of chicken.
If you find the potatoes are not fully covered add a bit of water or more chicken stock. Stir well and let simmer till the potatoes are fork tender.
In a bowl mix the sour cream and half&half till creamy-add to pot and stir. Taste for seasoning. If the soup seems too thin-make a little roux with the broth and flour and whisk into pot. Cook a few minutes longer to cook the flour.
Throw in two good handfulls of shredded cheddar and stir into soup until everything is nicely blended. Last thing before serving throw in bacon pieces and parsley-stir and serve.
As with many of these chowder dishes, they taste even better the day after.
Hope you enjoy Christine! Sorry I didn't see your comment sooner.