Not a great picture....but super hearty and very filling! A wonderful Fall Supper!
Came up with this recipe this week. Was such a huge hit with my family I decided to share it with you. This can very easily be turned gluten free (use a gluten free cream soup). I haven't tried, but I think this could also be altered into a lacto-vegetarian recipe using meat substitutes.
Cheesy Bacon Potato Chowder ~ Original Recipe
Serves about 6-8, 1-1/2 cup servings.
Elizabeth Mareno 2011
1/2 lb bacon- cut into bits
1 cup onion- chopped
2 cups carrots- chopped
3 lbs potatoes- chopped (I didn't peel mine. Use your preference)
4 cups chicken or veggie broth
1 can crm of mushroom or crm of chicken
8oz cream cheese
2 cups shredded cheddar
salt, pepper, granulated garlic(use sparingly) for seasoning
Cook bacon in soup pot until fat is rendered and pieces are crispy. Remove some for garnish.
Add onion and cook till translucent.
Add chicken broth (a little at first to deglase the pan, beware of the steam).
Add carrots and cream soup, mix well.
Add potato, cook until tender.
Using a manual potato masher, slightly mash carrots and potatoes to thicken soup.
Add cheeses, stir until completely melted.
Garnish with crispy bacon and chives (optional).