Bacon Potato Chowder

Ingredients:
6 strips bacon
1 large carrot, diced
2 stalks celery, diced
1/2 large onion, diced
salt and pepper
32 oz. chicken broth
1 bag (1.5 lb.) petite gold potatoes, quartered
2 tsp basil
1 tsp oregano
16 oz heavy cream
2 C shredded cheddar cheese

Preparation:

Preheat oven to 400 degrees. Place bacon on baking sheet. Cook 12 to 15 minutes until crispy, reserving bacon drippings. Let bacon cool. Chop into bite-size pieces.

Heat 2 Tb. reserved bacon drippings in large stockpot over high heat. Saute carrot, celery and onion 10 minutes until softened. Season with salt and pepper.

Add broth, potatoes, basil and oregano. Simmer 25 minutes until potatoes are for-tender. Add cream and cheese.  Cook 5 minutes, or until cheese is melted.

Serve immediately, garnishing with bacon and green onions.

Recipe was a Feature Recipe in Smith's coupon booklet.