4-5 Russet baking potatoes 1/8 tsp black pepper
3 Tblspn butter 4 cups light cream
1/2 cup chopped onion 1 cup chicken broth
1/4 cup chopped celery 1 1/2 cup shredded montery jack cheese
3 Tblspn flour 8 slices turkey bacon
1/2 tsp dried thyme 2 Tblspn green onion (sliced thin)
1 clove garlic, finely chopped 1/4 cup sour cream (optional)
1/4 tsp salt
Poke holes in potatoes and microwave (or bake for 1 hr at 400 degree). Peel and cut potatoes.
In a large heavy saucepan or dutch oven melt butter. Add onion, celery and garlic. Sautee till crisp-tender. Stir in flour, thyme, salt and pepper. Add a light cream and cook until it thickens and become bubbly. Add cut potates, 1 cup of cheese and broth. Stir until cheese melts. Scoop 1/2 of mixture out and put in blender to puree. Pour into to dutch oven. Add bacon stir and simmer. Serve hot and garnish with remaining bacon , cheese and green onion and sour cream.
