Ingredients
8 strips bacon, cooked and crumbled
¼ cup onion, minced
¼ cup celery, minced
⅓ cup flour
3 cups chicken stock
2 medium potatoes, cubed
1 teaspoon basil, fresh
½ teaspoon white pepper
1 cup heavy cream
1 cup sour cream
Fresh parsley, chopped
Fresh chives, chopped
Cheddar cheese, grated
Directions
Cook bacon slowly over medium-low heat until crisp. Set the bacon aside. Add onion and celery to fat in pan and saute until tender. Add flour and chicken stock; mix well until all flour is dissolved. Continue to stir and bring to a boil. Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender.
Add heavy cream, sour cream, basil and white pepper; simmer for about 10 minutes until soup is hot again.
Combine chopped parsley, crumbled bacon, chives and cheese. Garnish each portion of soup with the parsley/bacon/chives/cheese mixture.
Recipe Courtesy Of
Jenny Lloyd, Louisburg
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