Serves 1
Directions
- 1Peel nearly a dozen Yukon Gold potatoes.
- 2Carefully dice up all your potatoes to about the size of a Waffle House sugar cube.
- 3Dice up a yellow onion.
- 4Finely dice some jalapeños.
- 5Grate some garlic.
- 6Slice about a pound of quality thick-cut bacon to about pinky thickness.
- 7Add bacon into a Dutch oven and bring it up to medium heat.
- 8Once all the fat is rendered out, remove the bacon, leaving the rendered fat in the pot.
- 9Drop in your onion and pepper mixture.
- 10Season with salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, and dried parsley.
- 11Add in your garlic.
- 12Add some unsalted butter.
- 13Once the butter is nicely melted, whisk in some all-purpose flour.
- 14Once that raw flour smells all cooked off, slowly mix in your chicken stock.
- 15Add in some Better Than Bouillon.
- 16Add your heavy cream.
- 17Very carefully add in your diced potatoes.
- 18Let this simmer until your potatoes are tender.
- 19Once the potatoes are nice and tender, blend about a third of the soup.
- 20Hold the blender down and blend until smooth.
- 21Carefully pour the blended mixture back into your pot.
- 22Add cheddar cheese, cold butter, and most of your cooked bacon to the soup.
Ingredients
- 12 Yukon Gold Potatoes
- 1 Yellow Onion
- Jalapeños
- Garlic
- 1 pound Thick cut bacon
- Salt
- Pepper
- Garlic powder
- Onion powder
- Smoked paprika
- Cayenne
- Dried oregano
- Dried parsley
- Salted butter
- All-purpose flour
- Chicken stock
- Better than Bouillon
- Heavy cream
- Cheddar cheese
- Cold butter
Equipment
KnifeCutting boardPeelerBowlGraterDutch ovenSlotted spoonWhiskBlender
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