2 slices thick cut bacon, chopped, or 4 regular cut
1 medium white onion,
2 stalks celery, diced
2 cloves garlic, chopped
2 cups chicken stock
1 medium white or Yukon potato, diced
2 bay leaves
1 Smoked Gouda cheese (8 ounce) shredded or grated
1 tablespoon smoked paprika
1 tablespoon dried chives for garnish
METHOD
In a large sauce pan on medium low heat, cook the
bacon until crispy. Remove all but 2 tablespoons of the bacon fat and dispose
of in the garbage – not the disposal. Add the onion and celery. Cook for 5 to 6
minutes until tender and add the garlic. Cook for 1 minute. . Slowly add the chicken stock while stirring. Bring it up to a boil and add the potatoes and bay leaves. Reduce the heat to a simmer, cover and cook until the potatoes are tender, about 10 to 12 minutes.
Remove the bay leaves and transfer the soup to a
blender or food processor. Process to a puree, return to a rinsed sauce pan and
add the cheese and paprika, stirring until the cheese is melted and combined. If
the cheese does not melt and combine well, return the soup to the blender or
food processor and process again. Serve immediately, garnished with a few shakes
of dried chives.
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