So Warm And Hearty For Cold Winter Days!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour, 30 minutes
Ingredients
5 Russet potatoes, peeled & diced
8 cups chicken broth
2 cup heavy cream
2 medium onions, diced
5 stalks celery, diced
3 cloves garlic, minced
6 bacon strips, lardons
2 tsp Worcestershire sauce
shredded cheddar cheese
2 tbsp olive oil + drizzle
2 tbsp flour
sliced green onions,garnish
salt
pepper
Cooking Tools
Large stock pot
Blender
Directions
In a stock pot, drizzle some olive oil and saute bacon until cooked and crispy. Remove bacon and drain off in a paper towel, set aside. Saute onions in the bacon fat until caramelized on medium heat, careful not to burn. Add the flour and toss until completely absorbed by the fat. Add in celery, garlic, potatoes, Worcestershire sauce and chicken broth. Cook on medium low heat until potatoes are fully cooked through. Pour in cream pot and salt and pepper to taste and bring back up to simmer. Remove half of the soup into a blender and puree until smooth then pour back into the pot. If you prefer a completely smooth soup, then blend soup in several batches. Plate soup and garnish with crispy bacon, cheddar cheese and also garnish with sliced green onions & drizzle some EVOO.
Serves 6