Ingredients

The following ingredients have 9 Servings
  • 3 lbs potatoes (baked, skins on)
  • 12 oz thick-cut bacon (chopped)
  • 1 medium onion (diced)
  • 4 celery stalks (diced)
  • 1/2 cup unsalted butter ((1 stick))
  • 2 tsp thyme
  • 1/2 tsp celery seed
  • 3/4 cup all-purpose einkorn flour (3.375 oz)
  • 2 cups chicken broth
  • 4 cups milk
  • salt and pepper (to taste)
  • 2 cups cheddar cheese (shredded , divided)
  • 1/2 cup green onion (chopped)

Instruction

  • Cut the baked potatoes into bite-sized cubes and set aside.
  • Place a Dutch oven over medium-high heat then add the chopped bacon. Cook until crispy. Transfer bacon to paper towel-lined plate and set aside. Drain fat into a heat-proof container. Measure 1 Tbsp bacon fat and add back to the pot with butter.
  • When butter has melted, add the chopped onion and celery to the pot. Cook 3 minutes until translucent. Add flour, thyme and celery seed then whisk to combine. Cook for 1 minute. Add chicken broth, milk and cooked potatoes. Cook until thick and bubbly, stirring constantly. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
  • Add half the cheese and ¼ cup green onions. Cook until cheese has melted completely then taste for seasoning.
  • Serve in bowls using the crispy bacon and remaining cheese and onions for garnish.