Cold Weather Potato Chowder With Caraway Cheese

Total Time: 1 hr 39 mins Preparation Time: 1 hr 15 mins Cook Time: 24 mins

Ingredients

• Servings: 4
• 4 slices bacon, cut into 1/2 inch pieces
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 1 lb red potatoes, scrubbed but not peeled, cut into 1/2 inch dice
• 1 tablespoon minced garlic
• 2 cups chicken stock
• 2 cups whole milk
• 1 cup havarti cheese with caraway seed, coarsely grated
• 1 tablespoon unsalted butter, at room temperature
• 1 tablespoon all-purpose flour
• kosher salt
• fresh ground black pepper
• 2 tablespoons chopped fresh chives, for garnish

Recipe

• 1 saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
• 2 using slotted spoon, transfer bacon to paper towels to drain.
• 3 pour out and discard all but 2 tablespoons bacon drippings.
• 4 add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
• 5 add in diced potatoes; saute for 2 minutes.
• 6 add in garlic; saute/stir for 1 minute.
• 7 add in chicken stock and milk to pot; bring mixture to a simmer.
• 8 cook at a simmer until potatoes are tender, about 10-15 minutes.
• 9 do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
• 10 when ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
• 11 in a small bowl, mix the butter and flour with a fork to make a paste.
• 12 whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
• 13 taste soup; season with salt and freshly ground black pepper, as needed.
• 14 to serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.