Creamy thick and rich… great for a cool winter evening.<br /><br />Serves 8<br />Ingredients:<br />1 lb (500g) thick-sliced bacon<br />1 onion<br />2 ribs celery<br />1 clove garlic<br />2 Tbsp (30 mL) all-purpose flour<br />3 russet potatoes<br />1 Tbsp (15 mL) dry mustard<br />2 tsp (10 mL) paprika<br />3 cups (750 mL) low-sodium chicken stock<br />1 Tbsp (15 mL) Worcestershire sauce<br />1 tsp (5 mL) hot sauce<br />4 cups (500g) sharp Cheddar<br />2 cups (500 mL) 35% cream (AKA: whipping, heavy)<br />Minced scallions for garnish<br /><br /><br />Method:<br />Dice and cook bacon in a large pot over medium-high heat until crisp. While that's cooking dice onion, celery, & garlic.<br />Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. fat.<br />Add onion, celery, and garlic to pot and sweat over medium heat until onion is softened, about 5 minutes. Dice the potatoes.<br />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.
