Equipment Needed
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Ladle
Step-by-Step Instructions
I always start by building a foundation of flavor with the bacon. In my Dutch oven, I cook the chopped bacon over medium heat until it’s beautifully crisp and has rendered its fat. Using a slotted spoon, I transfer the bacon to a paper towel-lined plate, leaving that glorious bacon drippings in the pot. This liquid gold is the secret start to our soup. To the drippings, I add the butter and let it melt. Then, in goes the holy trinity of onion, carrots, and celery (a mirepoix). I sauté them, stirring occasionally, for about 7-8 minutes until the onions are soft and translucent and the carrots are just starting to soften. This step builds a sweet, savory base.
Now, I add the minced garlic and stir for just 30 seconds until fragrant—any longer and it can burn and turn bitter. Next comes the pivotal step: making the roux. I sprinkle the three tablespoons of flour over the cooked vegetables. I stir and cook this mixture for a full 2 minutes. This cooks out the raw flour taste and toasts it slightly in the bacon fat and butter, which is key for flavor and thickening. It will look like a thick paste coating the veggies.
Time to turn that paste into a silky soup base. I slowly pour in the chicken broth while whisking constantly. This prevents any lumps from forming. I’ve learned the hard way that dumping it in all at once leads to a frustrating floury mess. Once the broth is smoothly incorporated, I whisk in the milk and heavy cream. I bring the whole pot to a gentle simmer, not a rolling boil, over medium heat. As it heats, it will begin to thicken nicely. This is when I season with the smoked paprika, a good pinch of black pepper, and a little salt (remember, the bacon and cheese are salty). (See the next page below to continue…)