Warm up with this creamy and delicious Bacon, Cheddar, Potato Soup, a perfect bowl of comfort for chilly days.
Bacon, Cheddar, Potato Soup
| Prep Time | 5 mins |
| Cooking Time | 5 mins |
| Total Time | 10 mins |
| Yield Size | 1-2 servings |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| Euro Rich Sliced Guanciale al Pepe, as needed | ||
| Garlic, chopped | 3 | cloves |
| Onion, chopped | 1/2 | |
| Salt, pinch | ||
| Salted Butter | 1/4 | cup |
| Flour | 1/2 | cup |
| Water | 3 | cups |
| Potatoes | 500 | g |
| Evaporated Milk | 370 | ml |
| Carrots | 100 | g |
| Pepper, to taste | ||
| Cayenne Powder, to taste | ||
| Euro Chef Shredded Cheddar Cheese | ||
| Gran Cucina UHT Cooking Cream | ||
| Spring Onions | 2 | stalk |
STEPS:
- In a pan over medium heat, cook the guanciale until crispy. Then, remove it from the pan and set it aside.
- Use the leftover guanciale oil to cook garlic and onion. Seasoned with salt.
- Make a roux by mixing butter, flour, and milk until smooth.
- Add potatoes and carrots, and cook for about 10 minutes or until they’re tender.
- Stir in cooking cream and cheddar cheese, and season with salt and pepper.
- Top with the guanciale, spring onions, more cooking cream, and extra cheddar cheese.
