Creamy thick and rich... great for a cool winter evening.
Thick sliced bacon | 1 Pound , dice ((500g)) | |
Onion | 1 , dice | |
Celery ribs | 2 , dice | |
Garlic clove | 1 , mince | |
All purpose flour | 2 Tablespoon ((30 mL)) | |
Russet potato | 3 | |
Dry mustard | 1 Tablespoon | |
Paprika | 2 Teaspoon ((10 mL)) | |
Low sodium chicken stock | 3 Cup (48 tbs) ((750 mL)) | |
Worcestershire sauce | 1 Tablespoon | |
Hot sauce | 1 Teaspoon | |
Sharp cheddar | 4 Cup (64 tbs) ((500g)) | |
35% cream | 2 Cup (32 tbs) ((500 ml, AKA: whipping, heavy)) | |
For garnish | ||
Minced scallions | 1 Tablespoon ((as needed)) |
MAKING
1. In a large pot over, cook bacon on medium-high heat until crisp. Remove bacon with a slotted spoon and place on a paper-towel-lined plate. Set aside.
2. Pour off all the fat from the pot, leaving 2 tablespoons and sweat onion, celery and garlic for about 5 minutes over medium flame.
3. Stir in flour and cook 1-2 minutes. Add potatoes, dry mustard, and paprika. Cook for 1 minute, stirring to coat potatoes.
4. Add broth, Worcestershire, and hot sauce into the pot. Bring to a boil, and reduce heat to medium-low, partially cover and cook for 10-15 minutes or until potatoes are tender.
5. Coarsely mash potatoes, then stir in Cheddar and cream. Cook for another 2 minutes or until cheese melts. Add half of the bacon back into the pot and give it a good stir.
6. Remove soup from heat, garnish with bacon and scallions.
SERVING
7. Serve and enjoy!
Serving size
Calories 752Calories from Fat 465
% Daily Value*
Total Fat 58 g89.2%
Saturated Fat 31 g155%
Trans Fat 0 g
Cholesterol
Sodium 1150 mg47.92%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1 g4%
Sugars 1 g
Protein 39 g78%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet