1 1/2 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
3 tbsp all-purpose flour
8 slices bacon, chopped
3 large carrots, chopped
1 medium onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
1/2 tsp ground black pepper
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme
1 tbsp dried parsley
2 cans (15 oz each) READ German Potato Salad
1 cup heavy cream
1 cup whole milk
chopped parsley or chives (optional)
Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.
In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.
Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.
Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted. Top with bacon. Garnish with parsley or chives, if desired.
Recipe courtesy of “Today’s Creative Life”