Cold Weather Potato Chowder With Caraway Cheese - cooking recipe

Ingredients

4 slices bacon, cut into 1/2 inch pieces
1/2 cup chopped onion
1/2 cup diced celery
1 lb red potatoes, scrubbed but not peeled, cut into 1/2 inch dice
1 tablespoon minced garlic
2 cups chicken stock
2 cups whole milk
1 cup havarti cheese with caraway seed, coarsely grated
1 tablespoon unsalted butter, at room temperature
1 tablespoon all-purpose flour
kosher salt
fresh ground black pepper
2 tablespoons chopped fresh chives, for garnish

Preparation

Saute bacon in a big soup pot over medium heat until browned and crisp, 3-4 minutes.
Using slotted spoon, transfer bacon to paper towels to drain.
Pour out and discard all but 2 tablespoons bacon drippings.
Add in onion and celery to drippings in the pot; cook/stir often, until softened, about 4-5 minutes.
Add in diced potatoes; saute for 2 minutes.
Add in garlic; saute/stir for 1 minute.
Add in chicken stock and milk to pot; bring mixture to a simmer.
Cook at a simmer until potatoes are tender, about 10-15 minutes.
Do not let soup come to a boil (soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate; reheat on low heat and proceed with recipe).
When ready to serve, add the cheese, a little at a time, to the hot soup, stirring until melted after each addition.
In a small bowl, mix the butter and flour with a fork to make a paste.
Whisk this mixture into the soup, a little at a time, and cook until completely blended, for 1-2 minutes.
Taste soup; season with salt and freshly ground black pepper, as needed.
To serve--ladle soup into 4 bowls, sprinkle each serving with chopped bacon and chives.