1 lb bacon, cut into 1/2 inch pieces
1 cup onion, finely chopped
1/2 cup finely chopped carrots (in food processor)
2 cups potatoes, peeled and cut into 1/4 inch cubes
1 qt chicken stock
1 qt half and half
3/4 cup butter
3/4 cup flour
1 1/2 tsp salt
pepper to taste
In a frying pan, fry bacon. Remove bacon from pan, set aside, and discard all but 2 tablespoons bacon fat (or keep it all in there...yum). Sauté onions in bacon fat. Put soup stock in a large sauce pan. Add potatoes, carrots, and sautéed onion. Bring to a boil and then simmer over medium heat until potatoes are tender, stirring occasionally. Make white sauce by melting butter, then adding flour. Cook for 1 minute, then add the milk, salt & pepper. Stir constantly with whisk until mixture is thick and bubbly. Add, with bacon, to vegetables in pan. Stir to blend. Warm all the way through and serve immediately.
Note: this recipe really doesn't need cheese added to it but feel free to use some cheddar as a garnish if desired. Also, if you think you'll have leftovers, you may want to add the bacon to individual bowls because it loses it's delicious crispness pretty quickly.