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PaulMertz.com
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Recipe of the Month for November 2009 Ingredients:
Six ounces of Bleu Cheese, Two large Yukon potatoes, One half pound
of cooked bacon, one quarter cup of bacon fat or lard, Two pints of
heavy whipping cream, Four cups of good quality chicken broth, One
half cup chopped celery, One cup chopped onion, Four cloves of
garlic, minced; One cup grated parmesan cheese, Three ounces of
cream cheese, Two cups of grated Cheddar or Monterey Jack, One cup
of sour cream, Salt and pepper to taste at the end. Preparation:
Sauté bacon and render fat, crumble bacon and save for garnish.
Peel and chop potatoes into small chunks. Place bacon fat or lard,
chopped onion, chopped celery and garlic into a large stock pot,
sauté for five minutes on medium heat. Place potatoes into large
stock pot and add chicken broth. Cook over medium heat for twenty
minutes. Roughly mash potatoes. Add heavy cream and cook for an
additional ten minutes. Add sour cream and cream cheese and stir
until blended. Add all of the grated cheeses (Bleu, Parmesan,
Cheddar or
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