Potato Soup
Course:
Dinner
Total Time:
1 hour, 20 minutes
Ingredients
- 150 grams Bacon
- 1 Onion (diced)
- 2 Celery (diced)
- 1 Spring Onion
- 1⁄2 teaspoons Onion Powder
- 1⁄2 teaspoons Garlic Powder
- 1⁄2 teaspoons Salt
- Black Pepper (40 twists)
- 1 teaspoon Paprika (half sweet, half hot)
- 3 cloves Garlic
- 350 millilitres Chicken Stock
- 3 Potatoes (raw, cut into chunks)
- 65 grams Cheddar Cheese
- 120 millilitres Double Cream
Steps
- Preheat the oven to 180C.
- Add butter to a dutch oven pot and add the onion, celery, and green onions. Cook for about 5 minutes.
- Add the seasonings and stir for 1 minute.
- Add the minced garlic and cook for 3 minutes.
- Add the chicken stock and potatoes, cover, and let simmer for 30 minutes.
- Meanwhile, cook the bacon in the oven until done. Set aside.
- Once the potatoes are cooked, add the soup mixture, most of the bacon (save 2 pieces for topping), and cheddar cheese to a blender. Blend until smooth.
- Transfer back to a pot and add in the cream.
- Season to taste and stir.