Recipe provided by ACME Chef James Cranmer
Serves: 4
Preparation Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
6 oz Bacon (sliced ¼ inch thick)
1 bunch scallions (minced)
1 Tbsp Garlic (minced)
3 Tbsp Flour
16 oz. Vegetable broth
3 each Russet potatoes (diced)
16 oz Half and Half
16 oz Mixed cheddar cheese (mild and sharp)
Directions:
First crisp up bacon over medium low heat in stock pot. Next remove bacon and add scallions and garlic, cook for 4 minutes. Now add flour and stir till combined. Pour in vegetable broth and stir till flour is dissolved. Bring heat to medium heat and add potatoes, half and half. Bring soup to boil and down to a simmer. Finally add in cheese and stir till melted. Finish soup with some fresh chopped chives and crispy bacon.
