中文的就是，油爆香洋葱末，芹菜末，蒜蓉，加鸡汤或者高汤，加土豆米粒。煮软。我还会再加意大利各种香草一起煮烂，然后加芝士。吃的时候，撒葱花，撒培根末。

老外会放blender打烂。我懒得搞了。

INGREDIENTS

5 slices of bacon, cut into ½” (13 mm) strips

1 tablespoon (15 ml) olive oil

1 ½ (225 g) cup onion

¾ cup (110 g) celery, diced

2 garlic cloves sliced

4 cups (950 ml) chicken broth

1 large russet potato, peeled and cut into 1” (2.5cm) cubes

¾ cup (180 ml) sharp cheddar cheese

1 tablespoon (15 ml) chives, minced

INSTRUCTIONS

Heat a large Dutch oven over medium-high heat. Cook bacon until golden brown and crispy. Transfer with a slotted spoon to a plate lined with a paper towel to drain. Set aside.

In a large clean Dutch oven, heat olive oil. Add onion, celery and garlic and cook until fragrant and fork tender. Add chicken broth. Add potatoes. Cover and simmer for 15 mins or until potatoes are soft.

Transfer soup to a blender and puree until smooth. Transfer back into the Dutch oven and add cheese, season with salt and pepper to taste.

To serve ladle into shallow bowls, top with minced chives and crispy bacon.