LeGourmetTV Is Now Glen & Friends Cooking!
Creamy thick and rich… great for a cool winter evening.
1 lb (500g) thick-sliced bacon
2 ribs celery
1 clove garlic
2 Tbsp (30 mL) all-purpose flour
3 russet potatoes
1 Tbsp (15 mL) dry mustard
2 tsp (10 mL) paprika
3 cups (750 mL) low-sodium chicken stock
1 Tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) hot sauce
4 cups (500g) sharp Cheddar
2 cups (500 mL) 35% cream (AKA: whipping, heavy)
Minced scallions for garnish
Dice and cook bacon in a large pot over medium-high heat until crisp. While that’s cooking dice onion, celery, & garlic.
Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. fat.
Add onion, celery, and garlic to pot and sweat over medium heat until onion is softened, about 5 minutes. Dice the potatoes.
Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika, then cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, and reduce heat to medium-low, partially cover and cook until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and cream until Cheddar is melted, 2 minutes. Remove soup from heat, garnish with bacon and scallions.
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