Directions
- 1Dice bacon and cook until crispy.
- 2In a pot, melt butter, add chopped onion and celery, and cook until softened.
- 3Add flour and stir until combined.
- 4Pour in chicken stock and milk, then heavy cream.
- 5Stir in paprika, chicken bouillon powder, salt, and pepper.
- 6Add diced potatoes and cook for 20 minutes.
- 7Stir in half of the cheddar cheese.
- 8Serve the soup with a dollop of sour cream, bacon crumbles, cheddar cheese, and sliced scallions on top.
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 potatoes russet potatoes
- 1 teaspoon paprika
- 1 teaspoon chicken bouillon powder
- 1 salt and freshly pepper
- 2 cups Tillamook cheddar cheese
- 1 sliced scallions
- 1 sour cream
- 1 cheddar cheese
Equipment
knifecutting boardpotwhisktimer
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