- Servings: 8-12
Ingredients:
| 5 | Medium-large Potatoes |
| 2 | Medium-large Carrots |
| 2 stalks | Celery |
| 1 | Large Onion |
| 4 cans | Low Sodium Chicken Stock |
| 2 pt | Heavy Whipping Cream |
| 6 | Pieces of Bacon |
| 1 bunch | Green Onion |
| 1 pkg | Shredded Cheddar Cheese |
| Salt | |
| Pepper | |
| Nutmeg | |
| Hot Mustard Powder | |
| Olive Oil |
Directions:
- Coat the bottom of a soup pot with olive oil; turn you burner on med-high
- Dice bacon and add to pot.
- After the bacon is crisp dice the onion, carrots and celery and cook them in the pot until the oinion is translucent.
- Cube the potatos and add to pot when onions are ready. Constantly stir until potatos are slightly tender. Add a teaspoon of mustard and nutmeg. Salt and Pepper to taste.
- Add stock and allow mixture to come to a boil.
- When potatos are tender add the cream. Again bring this mixture to a boil. Add salt and pepper to taste.
- When this mixture beins to boil bring the heat down to meidum-low and allow to simmer, and reduce down for about 20 minutes.
- Chop the green onions and add. Mix thoroughly.
- Add half of the cheese; incorporate fully. Add the rest and incorporate.
- Mix the soup to combine everything; salt and peper to taste.
- Allow to simmer for another 10-15 minutes and serve.
Helpful Tips:
You do not need the nutmeg or hot mustard, but I think it adds something that salt and pepper don't.
Trending Food
