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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Ryan Wood
  • 1 lb. bacon
  • 5 garlic cloves, chopped
  • 1â�„2 medium Spanish onion, chopped
  • 12 ounces cheddar cheese, grated
  • 4-5 lbs. potatoes, peeled and diced
  • 1â�„3 cup chicken base
  • 1 gallon water
  • 12 oz. heavy cream
  • Salt and pepper to taste
In a six quart stockpot, brown bacon to crisp on medium heat. Remove bacon to paper towels. Sauté chopped garlic and onion in bacon drippings.
Meanwhile, in a separate large stockpot, dissolve chicken base in 1 gallon of water and bring to a boil.
Add diced potatoes and crumbled bacon to onion, garlic and drippings. Add chicken stock and heavy cream. Fold ingredients well. Turn heat up to medium high and let cook for 45-60 minutes or until potatoes are very soft. Stir in grated cheddar cheese and add salt and pepper to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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