1/4lb bacon, diced
1lb ground beef
1 medium onion, chopped
2 large carrots, diced
2 celery stalks, chopped
1T Montreal Steak Seasoning
1tsp kosher salt
1 tsp dried parsley
1/2 stick butter, divided
3C. chicken broth
1-1/2lbs potatoes, peeled and cubed
2C sharp shredded cheese
1/4C. sour cream
In a large pot, render the bacon
until crisp, about 8 minutes. Remove with slotted spoon to paper towels to drain;
set aside. Remove excess grease from pot. I just drain the oil then gently wipe with a paper towel so I leave the tasty stuck bacon on the bottom. Be careful you don't touch the hot oil with your fingers. You won't like it.
Melt 1T butter over medium heat in the same pot. Add the vegetables and ground beef
Remove beef and vegetables with a slotted spoon and drain oil from pot. Return bacon, beef and vegetables to pot.
Stir in Montreal steak seasoning, salt and parsley.
Add broth and potatoes
Bring to a boil, then simmer until potatoes are tender. This will take 8-12 minutes, depending on how big or small you cut your potatoes. Mine took 10 minutes.
While that is simmering, you have to make a roux. Now don't get scared, roux is just a fancy food word for thickener. This is what makes soups, chowders and sauces nice and think and yummy.
In a medium saucepan, melt the remaining 3T butter
Now add the milk, slowly, about 1/4C at a time, whisking after every addition, making sure you whisk all of the lumps out. You want a smooth roux with no lumpy flour, don't you?
Once all the milk is added and you have no lumps, gradually add the milk mixture to your soup, stirring constantly.
Once the cheese is melted, you should take a taste to test the seasoning. Add some salt or pepper, or a bit more Montreal steak seasoning. Once you're happy on the seasoning, stir in the sour cream. Heat through, but do not let it boil. Take my word for it, you won't like the taste of curdled sour cream.
Thank you for taking the time to read today's blog. I appreciate any comments you have.
Have a great day, and we'll cook again soon.