Description
Indulge in the creamy goodness of Cheesy Bacon Potato Chowder! Learn how to make this hearty and delicious soup on our cooking website today.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 tablespoons all-purpose flour (45 g)
- 4 cups beef broth (960 ml)
- 4 large russet potatoes, peeled and diced
- 1 cup coconut cream (240 ml)
- 2 cups shredded mozzarella cheese (200 g)
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1/2 teaspoon (3 ml) smoked paprika
- 1/2 cup beef bacon, cooked and crumbled (about 75 g)
- 1/4 cup (60 ml) chopped green onions
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add diced carrots and celery, cooking for 3-4 minutes until softened.
- Sprinkle flour over the vegetables and stir well for 1-2 minutes.
- Gradually pour in chicken broth, stirring continuously to avoid lumps.
- Add diced potatoes to the pot and bring the mixture to a boil.
- Reduce heat to simmer and cook until potatoes are tender, about 15 minutes.
- Stir in heavy cream, allowing it to warm through.
- Add shredded cheddar cheese, stirring until fully melted and smooth.
- Season with salt, black pepper, and smoked paprika, mixing well.
- Stir in the cooked and crumbled turkey bacon.
- Serve hot, garnished with chopped green onions.
Notes
- Consider mashing some cooked potatoes into the soup for a creamier texture before adding cream and cheese.
- Enhance the flavor by using sharp cheddar cheese instead of mozzarella for a richer taste.
- For a spicier kick, add cayenne pepper or red pepper flakes with the smoked paprika.