From the kitchen of Andrea Andros
Cook until crispy:
8 slices bacon
Crumble and set aside.
Discard most of bacon grease.
Add to pot:
remaining bacon grease
3 medium onions, chopped
Saute until soft & translucent, about 6 minutes.
Add:
3 c chicken stock
3 c water
Bring to a boil, then lower heat to a simmer.
Add:
3 lbs potatoes, peeled, cut into 1/2 inch cubes
Cook until tender.
In a small bowl, combine:
1/4 c flour
enough water to make a smooth liquid paste
Whisk into potato mixture to thicken.
In a food processor or blender, in batches, process:
1/2 lb (or more) grated cheddar cheese
about 4 c of the potatoes and broth
Process until smooth.
Return to pot.
Add:
1 Tbsp of Sherry or Madeira
1 tsp Worcestershire
the cooked bacon
Season with:
salt & pepper
Garnish with:
chopped parsley