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Anthony Matta, sous-chef at Wolfgang Puck restaurants at the MGM Grand Detroit, was already working as a chef at Albert’s on the Alley, a Garden City sports bar, when his brother gave him “the push I needed,” and urged him to enroll in the “amazing culinary program” at Schoolcraft College, where he was taught by master chefs. This recipe is one Matta developed after being served potato bacon cheddar soup at a restaurant near Albert’s. “It was just terrible,” he says, but it inspired him to create his own version of the hearty soup.

Cream of Potato with Bacon and Cheddar Soup (Serves 8)

Ingredients

6 ounces thick cut bacon, diced
2 tablespoons all-purpose flour
½ tablespoon butter
1 cup onion, diced
½ cup celery, diced
½ cup carrots, diced
1 quart water or chicken stock
1 russet potato, diced
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
¼ teaspoon Lawry’s seasoning salt
½ cup shredded sharp cheddar, plus extra for garnish
½ cup shredded mozzarella
½ cup shredded colby jack
½ pint heavy whipping cream
½ tablespoon sliced scallions

Directions

Saute diced bacon in a saute pan until crispy. Do not drain grease. Remove 1 tablespoon of bacon and set aside on paper towel to use as a garnish later. Add flour to the bacon in the saute pan and cook on low for 3 minutes, mixing occasionally. After the flour is added into bacon and has created a roux, set aside. In a small stock pot over medium heat add butter. Sweat onion, celery, and carrots until tender. Add 1 quart water or chicken stock and potatoes. Bring to a simmer and cook until potatoes are soft. Add all of the spices. Add the bacon roux and bring back to a simmer stirring occasionally. Add cheddar, mozzarella, and colby jack. Bring back to a simmer and finish with heavy whipping cream. Garnish with shredded cheddar, bacon, and scallions.