Directions
- 1Dice bacon and cook in a pot until crispy.
- 2Finely chop the onion and celery.
- 3In a pot, melt butter and sauté the onion and celery until softened.
- 4Add flour to the onion and celery mixture.
- 5Pour in chicken stock and milk, then add heavy cream.
- 6Stir in paprika and chicken bouillon powder.
- 7Peel and dice potatoes into 1/2 inch cubes.
- 8Add potatoes and stir well.
- 9Set the timer for 19 minutes and 59 seconds.
- 10Add cooked bacon to the soup.
- 11Stir the soup.
- 12Pour soup into bowls.
- 13Add sour cream, shredded cheese, and sliced scallions to the soup.
- 14Serve with toasted bread.
Ingredients
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 small onion
- 2 stalks 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
- 1 to taste salt and freshly pepper
- 2 cups Tillamook cheddar cheese
- 1 sliced scallions
- 1 sour cream
- 1 cheddar
Equipment
knifecutting boardpotwhisktimer
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