Serves 1
Directions
- 1Chop up two celery stalks and one onion and put them aside.
- 2Dice about six slices of bacon and throw that in the pot.
- 3Carefully dice up four russet potatoes and throw them in some ice water.
- 4Once the bacon is done, remove it and set it aside.
- 5Remove a spoonful of oil from the pot and throw in your chopped veggies.
- 6Once the veggies are soft, add your flavor (paprika, onion powder, garlic powder, chicken bouillon, salt, and pepper).
- 7Once rich in color, throw in four tablespoons of butter and four tablespoons of flour.
- 8Give it a good mix to combine.
- 9Add four cups of chicken stock.
- 10Let that simmer for a bit.
- 11Add one cup of milk and one cup of heavy cream.
- 12Strain out your potatoes from the ice water and add them to the pot.
- 13Let the soup simmer until the potatoes are tender and cooked through.
- 14Once the potatoes are tender, take out about a third of the potatoes and blend them up to make the soup creamy.
- 15Give the soup a good mix.
- 16Add 8 ounces of sharp cheddar cheese.
- 17Let the cheese melt in.
- 18Add back the cooked bacon.
Ingredients
- 6 slices bacon
- 1 onion
- 2 celery stalks
- 4 tbs unsalted butter
- 4 tbs flour
- 4 c. chicken stock
- 1 c. milk
- 1 c. heavy cream
- 4 russet potatoes
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon
- Salt and pepper
- 8 oz sharp cheddar
- Green onions
- Sour cream
Equipment
pot
Tips
- Making toast is highly recommended as it's perfect for the soup.
- Blending about a third of the cooked potatoes will make the soup nice and creamy.
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