Directions
- 1Turn on induction burner.
- 2Add bacon to the pot and cook until crispy.
- 3Remove cooked bacon and set aside. Reserve bacon fat.
- 4Add chopped red onion and celery to the pot and sauté until soft.
- 5Add minced garlic and green onions and cook for 2-3 minutes.
- 6Sprinkle in flour and cook for a couple of minutes until fully incorporated.
- 7Pour in chicken stock, stirring constantly.
- 8Add milk and heavy cream.
- 9Add potatoes to the pot.
- 10Season with Blanco seasoning.
- 11Simmer for 20-25 minutes.
- 12Shred cheddar cheese and add it to the soup.
- 13Use a potato masher to partially break up the potatoes, leaving some larger pieces for texture.
- 14Garnish with cooked bacon, shredded cheese, and chives.
Ingredients
- 9 red potatoes
- 1 package bacon, cut into small bits
- 1 red onion, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 4 green onions
- 1 flour
- 32 oz chicken stock
- 2 cups milk
- 2 cups heavy cream
- 2 tablespoons blanco seasoning
- 12 oz cheddar cheese, shredded
- 1 chives, chopped
Equipment
induction burnerlarge potpotato masherpepper grinder
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