8 slices of frozen bacon cut in bits
2 pounds of red skin potatoes, peeled and diced
1 quart of water
2 Tbs. of butter
1 medium onion chopped
2 celery stalks chopped
1 cup of low fat milk
2 cups of cheddar cheese shredded, divided
Coarse sea salt
Freshly ground black pepper
½ cup of ciboulette finely chopped (for garnishing)
In a pan over medium heat, cook the bacon until golden but not crispy, around 5 minutes. Place the bacon in paper towels. Discard the bacon fat. In the same pan, melt the butter and sauté the onion and celery until tender, 6-8 minutes. In the mean time, put the potatoes and the water to boil. Once they boil, add the sautéed onion and celery. Reduce the heat and boil for 20 minutes, semi covered. With an immerse blender, blend all the ingredients until creamy. Add the milk and the bacon. Simmer for 10 minutes. Add half of the cheddar cheese and stir. Add salt and pepper to taste. Serve and garnish with cheese and ciboulette.
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