Recipes

Prep Time: 30 minutes

Cook Time: 30 minutes

Skill Level: Medium

Yield: 6 Servings

Ingredients:

• 4 slices thick-cut bacon, diced
• 4 small shallot, minced
• 2 medium Yukon Gold potato, peeled, medium diced
• 1 medium carrot, shredded
• 1 medium celery (1 stalk), small diced
• 4 black garlic clove, minced
• 1 tbsp. Black Crack
• 2 tablespoons all-purpose flour
• 1 quart chicken stock
• 2 cups cream
• 2 bay leaves
• 1 tsp Aleppo pepper
• 3 cups. sharp white cheddar cheese, shredded
• 1 tbsp. fresh thyme, minced
• Salt and ground black pepper, to taste

Directions:

1. Fry the bacon in a large stockpot over medium-high heat until crisp, 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Save the fat! 2. Add shallots to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and black garlic and cook until fragrant, about 2 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 4 minutes. 3. Gradually whisk chicken stock and cream. Add the bay leaf and increase the heat to medium-high. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables soften, about 5 minutes. 4. Remove the pot from the heat. Stir in the Aleppo and allow cooling slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon; season with salt and pepper to taste, and serve immediately