1-¾cupchicken broth(vegetable broth can be used for vegetarian diets)
¾cupfat free half & half
¾cupmilk(can also use almond milk)
1teaspoonfresh basil,chopped
¼teaspoonsriracha sauce
½teaspoonsalt or to taste
¼teaspoonpepper or to taste
4Tablespoonsbutter
2onions,diced
2stalks celery,chopped fine
2Tablespoonsflour or 1 Tablespoon cornstarch for gluten-free
1-¼cupscheddar cheese,grated (½ cup for soup, ¾ cup as garnish)
8slicesbacon,cooked & crumbled, reserve fat (2 pcs bacon for soup, 6 pcs bacon for garnish)
Garnish: chopped green onions, cheddar cheese, crumbled bacon
Instructions
Place potatoes in a large saucepan with enough water to cover. Cook for 10 minutes then drain in colander.
In medium-sized bowl, mix together chicken broth, half & half, milk, basil, sriracha sauce and salt & pepper. Set aside.
In same large saucepan, melt butter and sauté onions and celery over medium heat until tender and translucent, about 10 minutes.
Add the flour or cornstarch and whisk until well incorporated.
Slowly whisk in chicken broth mixture, stirring constantly until mixture becomes slightly thick.
Add ½ cup cheese, 2 pieces crumbled bacon and about 2 tablespoons bacon fat (this is optional). Reduce heat to low and simmer for 15 minutes, stirring occasionally. At this point, mash the potatoes in the soup for a smoother consistency.
To serve: Place soup in bowls and garnish with some cheddar cheese, bacon bits and chopped green onions. Serve hot.