Serves 1
Directions
- 1Dice the bacon into small pieces.
- 2Cook the diced bacon in a pot until crispy.
- 3Finely chop the small onion.
- 4Finely chop the celery stalks.
- 5Add butter, chopped onion, and celery to the pot and cook.
- 6Whisk in all-purpose flour.
- 7Pour in whole milk.
- 8Add chicken stock.
- 9Add heavy cream.
- 10Season with paprika, chicken bouillon powder, salt, and pepper.
- 11Peel and dice russet potatoes into 1/2-inch cubes.
- 12Add the diced potatoes to the pot.
- 13Cover the pot and cook for 20 minutes.
- 14Add shredded cheddar cheese and cooked bacon to the soup.
- 15Stir the soup.
- 16Ladle the finished soup into a bowl.
- 17Top with a dollop of sour cream.
- 18Sprinkle with extra shredded cheddar cheese.
- 19Add more crumbled bacon.
- 20Garnish with sliced scallions.
- 21Serve with toasted bread.
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 small onion
- 2 celery stalks
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup whole milk
- 1 cup heavy cream
- 4 russet potatoes
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- Salt
- freshly pepper
- 2 cups cheddar cheese, shredded
- sliced scallions
- sour cream
- extra cheddar
Equipment
potknifecutting boardwhisktimerladlebowl
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