Ingredients:

3 russet potatoes peeled and cubed

2 carrots: peeled and sliced

1 large onion diced

1 lb bacon ends (regular bacon works too)

3 cloves of garlic minced

2 quarts chicken stock

1 c water

1 tsp basil

1 tsp thyme

2 bay leaves

salt and pepper to taste

2 c heavy cream

1/2 c shredded parmesan

1/2 c shredded sharp cheddar cheese

4 tbsp cornstarch

2 tbsp water

Directions:

1. In dutch oven or large pot over high heat, cook bacon ends until fat is just rendered and crispy but not burned. Drain bacon grease into mason jar or other vessel for future dishes and place bacon back in pot.

2. Turn heat to medium and add onions, carrots, potatoes. Saute until onions are tender and garlic. Cook an additional 3 minutes until garlic is fragrant and pour in chicken stock and water.

3. Add in seasoning and bay leaves then bring to a boil. Reduce to simmer and cover. Cook for 1 hour or until potatoes are tender.

4. Add in cream and cheese, stir until cheese is melted.

5. In small dish, add cornstarch and 2 tbsp of water. Mix until it forms a paste, add to pot and stir constantly until thickened.

6. Garnish with more cheese and diced green onion and serve with bread. Garlic Bread is great, but bread with a spread of warm butter can’t be beat!

Bon Appetit!