Cheddar Potato Chowder

In a large stock pot, melt butter over medium heat. Add carrots, celery and onion, and cook until vegetables are soft but not brown, approximately 10 minutes. Stir in flour and remaining dry ingredients, up to and including the salt. Cook for about 2 minutes until ingredients bind together. Gradually add cream, about a half cup at a time, and stir constantly as the mixture will firm up at first and then slowly loosen up as you continue to add the cream. Once all of the cream has been incorporated, pour in the chicken stock and add the potatoes. Bring to a boil, and then reduce heat to low and simmer for 10 minutes or until potatoes are fork tender. While the soup is simmering, cook the bacon in a separate pan.*

Remove soup pot from heat and stir in cheddar cheese, handfuls at a time, until all two cups are added and the cheese is melted. You have the option of stirring the crumbled bacon into the soup, or just sprinkle a bit on top for added presentation. If you’re using chives, which I recommend, these can also be stirred in or sprinkled over the top of each bowl.

Serve hot and be ready for copious praise! This really is some seriously decadent soup that you’ll want to make again and again! I recommend reheating any leftovers in a saucepan on the stove, as microwaving seems to curdle the cream base and lose its lovely, velvety texture.

* You can prepare the bacon well in advance using whichever cooking method you prefer; the important thing is that the bacon be ready when the soup is ready!