Ingredients:
1 small yellow onion diced
3 stalks of celery diced
2 carrots peeled and diced
2 cloves garlic minced
1/3 cup all purpose flour (40 grams)
2 cups chicken stock
2 pounds russet potatoes peeled and diced (907 grams)
2 cups whole milk (236.588 ml)
salt and pepper to taste
shredded cheddar cheese for topping
diced scallions for topping
bacon pieces for topping
Introduction:
In a large heavy-bottomed stock pot, cook the bacon until just crispy. It will continue to cook as you move on to the next step, so you do not want it to get overly brown in this first step.6 slices thick-cut bacon
Add in the onion, celery, carrots, and garlic. Cook until the vegetables are soft, about 5 to 7 minutes.1 small yellow onion, 3 stalks of celery, 2 carrots, 2 cloves garlic
Stir in the flour into the vegetable mixture. Allow it to cook for about 30 seconds. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about 2 minutes at the most and the more liquid you add, the more quickly you can add more.1/3 cup all purpose flour, 2 cups chicken stock
Bring the mixture to a boil and add in the potatoes. Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. At this stage you want to see intermittent small bubbles. Let this soup simmer for about 20 to 30 minutes. (Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.)2 pounds russet potatoes
Stir in the milk and allow the milk to cook through, about 1 to 2 minutes. Top with cheddar cheese, bacon, and diced scallions. Enjoy!