Cold Weather Potato Chowder With Caraway Cheese

“In 'Sunday Soup' by Betty Rosbottom”
READY IN:
1hr 39mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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