Directions
- 1Dice bacon and cook until crispy.
- 2In the same pot, melt butter and saute finely chopped onion and celery until softened.
- 3Stir in flour and cook for 1 minute.
- 4Add chicken stock and milk, bring to a simmer.
- 5Stir in heavy cream.
- 6Add paprika and chicken bouillon powder.
- 7Add diced potatoes, stir well, cover, and simmer for 19 minutes.
- 8Stir in half of the cheddar cheese until melted.
- 9Ladle soup into bowls.
- 10Top with remaining cheese, sour cream, bacon, and scallions.
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
- 0 salt
- 0 pepper
- 2 cups Tillamook cheddar cheese
- 0 sliced scallions
- 0 sour cream
Equipment
knifecutting boardpotwhisktimer
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