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