1/4 cup olive oil
10 ounces Applewood bacon, raw, diced
1/2 Tablespoon fresh garlic, chopped
1 Tablespoon fresh shallots, chopped
1/2 cup yellow onion, diced small
1/2 cup celery with Leaves, diced small
3/4 cup carrot, peeled, diced small
1/2 Tablespoon thyme, dried leaf
3 bay leaves, broken
1 1/2 cups Colorado russet potato, diced with skin on
1 1/2 cups Colorado yukon gold potato, diced with skin on
8 cups chicken stock or broth
4 cups heavy whipping cream
cornstarch slurry (equal parts water and cornstarch) as needed
2 cups white cheddar cheese
kosher salt to taste
white ground pepper to taste
Prepare all vegetables as instructed and put aside.
Heat large stock pot and add the oil.
Sauté the bacon until half cooked, add the garlic and shallots and cook until slightly browned.
Add the carrots, celery and onions and sauté until tender then add thyme and bay leaves.
Add the potatoes and sauté for approximately 3 minutes.
Add the chicken stock and bring to a boil, cook until potatoes are fork tender.
Add the heavy cream and bring to a boil, adjust seasoning with the salt and white pepper as needed.
Purée half of this mixture using a hand held stick blender; result should produce a very smooth soup with some chunks of potato.
Thicken as needed with the slurry mixture and add the white cheddar cheese.
Season as needed with the salt and white pepper.
Garnish with chopped parsley and croutons