Saute bacon, onion, celery and shallot in 2 tbs butter until soft;
Add diced potato and saute another 5 mins;
Add chicken broth;
Cook until potatoes are soft;
Blend 1/2 to 3/4 of the potato mixture until somewhat smooth;
Add back to pot;
Stir in cornstarch mixed with a little bit of water;
Add heavy cream;
Cook until heated through and the soup has thickened.
Top with Vermont White Sharp Cheddar Cheese.
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