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Add a photoPerfect for those cold days.
Ingredients
- 1 pound thick cut bacon
- ½ cup butter
- 1 cup chopped sweet onions
- 1 cup chopped celery
- 1 cup chopped carrots
- ½ cup flour
- 6 cups whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 2 cups grated cheddar cheese
- 1 teaspoon fresh grated nutmeg
- ¼ cup chopped Italian flat leaf parsley
- 2 tablespoons fresh cracked black pepper
Directions
- Slice the bacon into thin strips and put into the bottom of a large soup pot over medium high heat until it becomes golden brown and crispy. Remove the bacon from the pot and place on a paper towel. Leave the residual fat from the bacon in the soup pot.
- Add the butter and stir until melted. Place the onions, celery, and carrots into the pot. Cook the vegetables until they become caramelized- approximately 5 minutes.
- Add the flour, continuing to stir the mixture for 3-4 minutes.
- Place the milk, cream, and chicken stock into the pot and continue to stir until the soup begins to thicken, approximately 5-6 minutes.
- Add the cheddar cheese, and stir for two minutes.
- Place an immersion blender in the soup and mix until smooth. If you donât have an immersion blender, use a standard blender- make sure the lid is on secure, and donât forget the fluid is hot.
- Add the chopped bacon, grated nutmeg, Italian parsley, fresh cracked black pepper, and salt. Give the soup a taste and adjust for seasoning.
- Garnish with chopped bacon, cheddar, seasoned croutons, chives, and a small amount of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 8 servings | |
| Calories 708 | |
| Calories from Fat 536 | 76% |
| Total Fat 60.24g | 75% |
| Saturated Fat 30.17g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 907mg | 38% |
| Potassium 576mg | 16% |
| Total Carbs 19.35g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.03g | 8% |
| Protein 22.7g | 36% |
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