This is so good in the winter time - I am not sure where the original recipe came from, but I have reworked it enough it is mine now, lol...
This makes enough for 1 meal for my family of 4 and there is usually a little left for me lunch the next day.
7 1/2 cups broth, it can be homemade or store bought, in a pinch I have used water and bullion.
1 cup flour
1/4 lb bacon
1 stalk of celery
1 good sized carrot
1/2 large onion
1/2 a head of garlic, approx 3 T spoons, if you don't care for garlic use less, but I would not use more... you can also use 1/2 T of garlic powder
5/8 cup clarified butter
1 lb of potatoes
2 cups full fat soup cream
1 cup grated cheese, we like farmers cheese, us whatever kind you like.
a couple T's chopped fresh chives (optional)
Your gonna salt this, but wait until it's finished to go hog wild with it - the bacon has salt and if your using store bought broth it has lots in it too...
Sift the flour, cut the bacon into very small pieces - use scissors it's easier and less messy, dice the carrot and celery and crush the garlic - peel the potatoes and boil them for 5 mins whole in lightly salted water - we just want to par boil them. Let them cook while your dicing, drain the potatoes and let them cool, do not leave them in the water to cool and do not put them in an ice bath, just let them cool on the counter.
If you have a cast iron chicken fryer this is a good use for it, if not get out a heavy bottomed stew pot. fry the bacon pieces until they are just crispy on medium heat - they are tiny don't over cook them.
Drag them out and put them on paper towel, put the veggies into the grease, still on medium heat and cook them until tender, approx 3 mins, so not leave them, they need to be stirred alot. drag them out with a slotted spoon and let them sit with the bacon. were going to add the butter , take the pot off the heat and whisk in the flour, a flat whisk works best, when it is completely combined, similar to a paste, or a rue, turn your burner on high and brown the flour, you must stir it constantly to keep it from burning - you only want it brown now slowly pour in about 2 cups of the broth, whisking it all the time, let this come to a boil, you will need to watch it and stir alot, now add in the veggies and the bacon and 2 more cups of the broth, let it come to a boil one more time, it will be thicker turn it down to a simmer and stir it, now grate the cooled potatoes when your finished add the rest of the stock and add in the grated par boiled potatoes - this is when you add the garlic and season the soup - taste it, it may need salt it may not, you need to add in some white or black pepper, fresh ground is best, a pinch of ground pepper is nice too, brings out the flavors, but it isn't required.
Let the soup simmer with the potatoes in it for about 1/2 hour to 45 minutes - get out your immersion blender and blend the soup while it it hot - let it cool a little, and use your blender to blend in the sour cream - save about 4 T for garnish.
Serve it right away - garnish with the reserved sour cream, cheese and chives...
I have made this for company and made potato cakes and floated them on top with the garnishes on top of them and they were really good but I would do that all the time - this soup is on our table at least once a week in the winter.
To make the potato cakes just cook another pond of potatoes, grate them on the thicker side and season them good with salt, pepper and a bit of garlic powder and fry in more clarified butter until they are browned, drain them good and float em : )
