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1
Cut up the potatoes into small pieces, maybe 1/2 inch cubes or close to it.
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2
I'm just saying this for the benefit of those recovering from oral surgery.
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3
Boil the potatoes until they are almost done - maybe 15-20 min - on medium high heat.
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4
Put some olive oil in a saute pan and dump the onions and garlic in there and saute until the onions are translucent.
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5
Remove from heat and set aside.
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6
Melt the butter on medium heat.
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7
Then add the flour with a whisk until it's mixed well with the butter.
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8
Next, add the milk 1/2 cup at a time, stirring thoroughly so it warms a bit before you put the next cup inches.
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9
When it thickens to a chowder thickness, turn the heat to low and start adding the cheeses.
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10
It will get really thick, but remember that when you add the potatoes, they will dilute the flavor.
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11
When the potatoes are flaky but not falling apart,drain them.
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12
Whichever pot is larger, add one mixture to the other.
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13
Add salt to taste.
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14
Also, if it's not cheesy enough, add more cheese of whatever kind you want.
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15
Keep the heat low and cook for 30 more minutes.
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16
When you're ready to serve in bowls, crumble bacon on top, and for those even less concerned about fat and cholesterol, you can add a dollop of sour cream and more grated cheese.
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17
French or Italian bread goes well with this, as does a salad and the promise of Key Lime Pie for dessert.
