4 strips bacon
1 tablespoon butter
1 large onion, chopped
2 teaspoon fresh thyme leaves or 1 teaspoon dried
2 tablespoons fresh rosemary or 1 tablespoon dried
1 teaspoon salt
½ teaspoon pepper
3 large cloves garlic, crushed or finely minced
3 large baking potatoes, peeled and cut into ½” cubes
4 cups homemade chicken stock or low sodium canned
4 cups low fat milk, warmed
¾ cup all purpose flour
Cheddar cheese
3 green onions, thinly sliced
1) Place a soup pot over medium heat and allow pan to get hot. Cut bacon into small pieces and add to pan; cook until nicely brown. Remove bacon from pan with a slotted spoon and allow to drain on paper towel, set aside. Remove all but about 1 tablespoon bacon fat, add butter and onion and cook 5-7 minutes. Add fresh herbs, salt, pepper, and garlic. Cook another minute. Continue with medium heat through the entire recipe.
2) Add diced potatoes and broth to the pot. Bring to a low bubble and cook for 22 minutes, or until potatoes are soft. Taste a potato to be sure.
3) Warm milk in the microwave until warm. (not hot) Whisk flour into warm milk a little at a time.
4) Once potatoes are soft, mix the milk/flour mixture one last time to be sure it’s incorporated and add to the broth/potato mixture all at once. Stir often until the soup comes to a bubble and allow to cook for a few mintues longer. Taste, adjust seasoning if needed. Ladel into large serving bowls and garnish with cheddar cheese, green onion, and bacon. Serve with a salad and a couple of slices of Irish Soda Bread and you have a very delicious and statisfying dinner!
*tip* when you whisk flour into warm milk it prevents lumps from forming.
**tip* if you'd like to omit the bacon , simply add an additional tablespoon of butter.
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