This is so good, you usually end up eating more than one bowl. This recipe comes from Robert St. John's "Deep South Staples"
1/2 lb bacon, diced
1 tbs butter
1 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
2 tsp garlic, minced
2 tsp salt
1 tsp black pepper, freshly ground
2 lbs potatoes, peeled and cut into 1/2 inch cubes
1 and 1/2 quarts chicken broth,
1/2 cup butter
3/4 cup flour
3 cups heavy whipping cream
1 cup sour cream
1 cup Monterey jack cheese, shredded
1 tsp hot sauce
1/2 cup green onion, chopped (optional)
1. Place bacon and butter in a 6 quart stockpot over medium heat and cook bacon until golden brown.
2. Drain fat and add vegetables, garlic, salt and pepper. Cook for 4-5 minutes.
3. Add potatoes and chicken broth and bring to a slow simmer. Cook until potatoes become tender, about 15 minutes.
4. In a separate skillet, melt butter and stir in flour to make a roux. Cook until roux is light blond and gently whisk roux into soup mixture.
5. Add remaining ingredients and bring to a simmer once more. Remove from heat and serve.
Makes 1 gallon
