Ingredients
1 yellow onion, diced, about 5¼ oz
2 tbsp vegetable oil
2 tbsp unsalted butter
½ cup all-purpose flour
20 oz chicken broth, 1 carton
30 oz russet potatoes, baked, peeled and diced
1 cup milk
1 cup heavy cream
¼ cup white wine
1 cup sharp cheddar cheese, grated, and divided, plus 1 tbsp to serve
1 cup sour cream, plus 1 tbsp, to serve
1½ cups bacon, cooked, crumbled, and divided, plus 1 tbsp to serve
salt and ground black pepper, to taste
½ tsp chives, or spring onions, to serve
Preparation
In a soup pot, heat up oil & butter.
Saute the onions in the oil & butter until translucent.
Stir in the flour and cook for 1 minute, stirring constantly.
Deglaze with white wine & reduce briefly.
Gradually pour in the chicken broth and cook while stirring constantly until thick and bubbling.
Add in the diced potatoes, half of the bacon crumble, milk, and cream.
Continue to cook for roughly 10 minutes until soup has reduced briefly.
Add half of the cheese & sour cream. Simmer briefly until cheese has melted, then add remaining bacon & cheese. Simmer once again until remaining cheese has melted.
Season to taste with salt & pepper. Adjust accordingly.
Swirl sour cream on top of the soup. Garnish with chives or spring onions, bacon and cheese. Serve and enjoy!
