Potato Cheddar Chowder

Kristi John
* This is my absolute favorite soup. Not healthy, but wonderfully tasty!

1/4 pound sweet butter
3 carrots, diced
1 scallion thinly diced
4-6 white potatoes, peeled and cubed
2 stalks celery, diced
½ cup flour
4 cups chicken stock
12 ounces milk or cream
1 cup Parmesan cheese, freshly grated
½ pound cheddar cheese, grated
salt and pepper to taste
thyme, add to taste

In a heavy pot, melt the butter over low heat. Add all of the vegetables and the flour, and cook, stirring every so often, for 5 minutes.

Add the broth and the milk and simmer, continuing to stir. With a wire whisk, blend in the cheeses and the seasonings. Simmer over low heat for about 10 minutes, but do not boil. Serve in a tureen or individual bowls, garnished with bacon and chives.