Serves 1
Directions
- 1Add six slices of chopped bacon to a pot and cook until crispy.
- 2Remove the crispy bacon from the pot.
- 3Soak up about half of the bacon grease with a paper towel.
- 4Add the onion and garlic to the pot.
- 5Cook the onion and garlic for about 2 to 3 minutes.
- 6Add the seasonings (salt, pepper, smoked paprika, cayenne) along with a fourth cup of flour.
- 7Cook for another 2 to 3 minutes.
- 8Slowly add four cups of chicken stock while whisking to make it thick.
- 9Add six diced yellow potatoes.
- 10Bring the mixture to a simmer on low and cover for about 15 minutes.
- 11Once the potatoes are soft, use an immersion blender to blend about half of them.
- 12Add a half cup of milk and one cup of heavy cream.
- 13Add 8 oz of sharp cheddar and 4 oz of smoked gouda a little bit at a time to ensure it melts evenly.
- 14Finally, add the cooked bacon back into the soup, saving some for garnish.
- 15Serve the soup in bread bowls.
- 16Top with some cheese, the saved bacon, and green onion.
Ingredients
- 6 slices chopped bacon
- 1 yellow onion
- 4 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 0.5 tsp cayenne
- 0.25 cup flour
- 4 cups chicken stock
- 6 medium yellow potatoes, peeled and diced
- 0.5 cup milk
- 1 cup heavy cream
- 8 oz sharp cheddar
- 4 oz smoked gouda
- green onion
Equipment
potpaper towelwhiskimmersion blenderbread bowls
Tips
- Save a little bit of bacon to garnish.
- Add cheese a little bit at a time to ensure even melting.
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