Potatoes need a decent amount of salt for flavor. Reserve some bacon and add the remaining to the large saucepan and stir.Ĭheck seasonings. Test the soup, and add more salt and pepper if needed. Stir well and cook for another 5-6 minutes, or until everything is melted and hot. Once the potatoes are soft, add the milk, heavy cream, sour cream and shredded cheese. Cook until the potatoes are tender, about 15-20 minutes, or until the potatoes are fork tender. After about five minutes, add the potato chunks and a little more salt and pepper. Then add the garlic and stir for another 30 seconds or so.Īdd the roux. Add flour to the veggies and stir for a minute or so to absorb.Īdd broth. Next add the chicken broth and bring mixture to a boil, stirring to thicken. Season with salt and pepper, and cook over medium-high until softened, stirring frequently, about 5 minutes. Add the carrots, celery, and onion to the pot with the bacon fat. Remove the bacon (place on a plate lined with paper towels) and leave about four tablespoons in the pot (or use butter in its place).Ĭook the veggies. Sauté the bacon in a large soup pot (or dutch oven) over medium-high heat until crispy. Chop the potatoes into relatively small chunks.Ĭook the bacon. Prep the veggies. Start by dicing the carrots, celery, onion, and garlic.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |