Preparation time:10 min
Cooking time: 20 min
Servings: 6
List of ingredients
- 15 slices (75 g) of Lafleur Precooked Bacon, diced
- 30 mL (2 tablespoons) of butter
- 30 mL (2 tablespoons) of flour
- 1 onion, diced
- 750 mL (3 cups) of carrots, peeled and diced
- 250 mL (1 cup) of potatoes, peeled and diced
- 1 L (4 cups) of chicken stock, chilled
- 125 mL (½ cup) of cold milk
- Salt and freshly ground pepper to taste
Topping:
- 250 mL (1 cup) of cheddar cheese, grated
Preparation
- Melt butter in a large pan over medium-high heat and sauté vegetables for a few minutes. Add flour and mix well.
- Pour in cold chicken stock and milk, add salt and pepper to taste, and mix well.
- Bring to a boil and simmer, stirring occasionally, for about 20 minutes or until vegetables are soft.
- Purée soup in a blender or food processor.
- Correct seasoning and keep warm.
- Just before serving, divide bacon and cheddar and sprinkle over bowls of soup.
Tips from the chef
- Just add a green salad for a complete meal!