1/2 lb Bacon
1 cup finely diced celery
1 cup finely diced onion
1 cup finely grated carrot
1/3 cup finely chopped green onion
2 tsp black pepper
2 1/2 tsp season salt
1 1/4 tsp white pepper
2 tsp fresh minced garlic
2 1/2 lbs peeled and diced potatoes
2 cups chicken stock
2 cups heavy whipping cream
1/2 cup real butter
8 oz extra sharp shredded cheddar cheese
Cook bacon until almost burnt. We want to get out as much of the fat as possible.
Add your celery, onion, carrot and green onion to the bacon grease.
Once that's well incorporated and has cooked a bit, add in peppers, salt, and garlic. Allow these to saute in the bacon and grease for a few minutes.
Add potatoes to the mixture and allow them to cook soaking up as much of the liquid as possible from the vegetables.
Add chicken stock and heavy whipping cream and butter.
After the potatoes are good and tender, remove them from the soup and blend them into a creamy mash. Then incorporate your mashed potatoes back into the soup to thicken it up.
Whisk your cheddar cheese into the soup mixture until melted.
Turn the fire off and let it meld for about 5 minutes.
Garnish with shredded cheese, chopped green onion, and bacon.
