Directions
- 1Peel and dice 11 Yukon Gold potatoes to the size of a Waffle House sugar cube.
- 2Submerge potatoes in water to prevent browning.
- 3Dice 1 1/2 yellow onions.
- 4Finely dice 3 jalapenos.
- 5Grate 8 cloves of garlic.
- 6Dice 1 lb of bacon into pinky-thick slices.
- 7In a large dutch oven, cook bacon over medium heat until crisp.
- 8Remove cooked bacon, reserving about 3/4 of the bacon fat.
- 9Add diced onions and jalapenos to the pot with the bacon fat.
- 10Season with salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, dried oregano, and dried parsley.
- 11Add grated garlic and 4 tbsp of unsalted butter to the pot.
- 12Once the butter melts, whisk in 6 tbsp of all-purpose flour until no longer raw.
- 13Slowly whisk in 10 cups of chicken stock.
- 14Add 2 tbsp of better than bouillon chicken base.
- 15Add 4 cups of heavy cream.
- 16Carefully add the diced potatoes to the pot.
- 17Simmer until potatoes are tender.
- 18Blend about a third of the soup at a time, then return to the pot.
- 19Add 1 lb of shredded cheddar cheese, 4 tbsp of cold butter, and the cooked bacon.
- 20Season generously with salt to taste.
Ingredients
- 11 Yukon Gold Potatoes
- 1.5 Yellow Onion
- 3 Jalapeno
- 8 cloves Garlic
- 4 tbsp Unsalted Butter
- 6 tbsp All Purpose Flour
- 2 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 2 tbsp Cayenne Pepper
- 2 tbsp Paprika
- 1 tbsp Dried Oregano
- 1 tbsp Dried Parsley
- 10 cups Chicken Stock
- 4 cups Heavy Cream
- 2 tbsp Chicken Bouillon
- 1 lb Bacon
- 1 lb Cheddar Cheese
- 0 Sour Cream
- 0 Chives
- 0 Salt
- 0 Pepper
Equipment
knifecutting boardlarge bowldutch ovenwhiskblender
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