• 5 large Russet potatoes dice into cubes
  • 5 cups chicken stock
  • 4 cups milk
  • 2 large carrots diced
  • 3 celery stalks diced
  • 1 medium onion diced
  • 8 ounces cream cheese cut into cubes
  • 1 cup shredded cheddar cheese (plus more for garnish)
  • ⅓ cup butter
  • ⅓ cup flour
  • 3 garlic cloves minced
  • green onions
  • ½ lb Bacon (I used a smoked cherrywood bacon)
  • cheddar cheese
  • salt and pepper to taste


  1. In a large heavy bottom pot add stock and potatoes. Cover and bring to a boil, then reduce heat and simmer for 20-25 minutes. Or until potatoes are fork tender.
  2. In a large skillet on medium heat cook bacon until crispy, remove and drain on paper towels. When cooled finely chop and set aside for garnish.
  3. In the same skillet toss all but 1 tablespoon of bacon grease and add carrots, onions and celery and cook for 5 minutes or just until softened. Then add them to the potatoes.
  4. Meanwhile in the same skillet add butter and garlic and melt on low heat. Then add flour and cook for 1 minute whisking constantly to cook the flour just a bit. Add the milk and cream cheese and whisk together and bring to a simmer until thick and bubbly and stir into the potatoes. Add in the cheddar cheese and mix until combined and simmer another 10-15 minutes minutes. Or until your desired consistency.
  5. Serve in bowls and top with cheese, bacon, green onions.

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