Hearty Bacon Potato Chowder


Nothing says fall like Hearty Potato Chowder With Crispy Bacon. 


7 Strips of Bacon

6 Potatoes, cut into 1/2 inch cubes

2 Medium Onions

2 Large Carrots

3 Celery Sticks

750ml Chicken Stock (preferably homemade)

1tsp Dry Thyme 

1tsp Dry Basil


1/4 Cup Flour

1 Cup Cream

Cook bacon in skillet until crispy. Crumble five strips, leaved two for garnish. Chop your celery, carrots and onions and sauté in extra virgin olive oil until golden. Add potatoes, chicken stock, herbs, salt and pepper and the crumbled bacon pieces. Let simmer and reduce on medium heat for about 30 mins or until potatoes are tender. Stir together flour and cream, then slowly introduce into your soup. Cook for another 20 mins. Serve and garnish with remaining bacon strips.