@locomotive_stunts: Kereta Api Melompat di Tikungan Tajam Menghindari Sapi #train #fyp #foryoupage

Locomotive Stunts
Locomotive Stunts
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Sunday 08 November 2026 04:28:51 GMT
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CREAMY LOADED BACON, CHEDDAR & MUSHROOM POTATO CHOWDER 🍄🥔🥓 You might want a bigger pot… because everyone is coming back for seconds! Recipe below 👇 Prep: 20 min | Cook: 35 min | Serves: 6 Ingredients * 1½ lb Yukon Gold potatoes, peeled and diced * 12 oz cremini mushrooms, thickly sliced * 6 slices thick-cut bacon, chopped * 1 small yellow onion, diced * 3 garlic cloves, minced * 2 tbsp butter * 3 tbsp all-purpose flour * 4 cups chicken broth * 1 cup whole milk * ¾ cup heavy cream * 1 cup freshly shredded sharp white cheddar * ½ tsp smoked paprika * ½ tsp salt, or to taste * 2 tbsp finely sliced green onions Directions 1. Cook chopped bacon in a large Dutch oven until crispy. Remove with a slotted spoon, leaving about 1 tbsp bacon drippings in the pot. 2. Add butter and sliced mushrooms. Sauté 7–8 minutes until beautifully golden. 3. Add onion and cook 3 minutes. Stir in garlic and smoked paprika for 30 seconds. 4. Sprinkle flour over the mushrooms and stir for 1 minute. 5. Slowly add chicken broth, stirring until smooth. Add diced potatoes and bring to a gentle simmer. 6. Cook 15–20 minutes until potatoes are tender. 7. Lightly mash about one-third of the potatoes directly in the pot to create a naturally thick, creamy chowder while leaving plenty of potato chunks. 8. Stir in milk and heavy cream. Simmer gently for 3 minutes. 9. Reduce heat to low. Gradually stir in white cheddar until melted. Do not boil. 10. Return most of the bacon to the soup. Season with salt and serve with a little remaining bacon and green onions on top. Serve with warm sourdough bread or a crisp garden salad. Follow Mushroom Lore & More—our delicious new cookbook is coming soon! #MushroomLoreAndMore #PotatoChowder #MushroomRecipes #CreamySoup #comfortfoods
CREAMY LOADED BACON, CHEDDAR & MUSHROOM POTATO CHOWDER 🍄🥔🥓 You might want a bigger pot… because everyone is coming back for seconds! Recipe below 👇 Prep: 20 min | Cook: 35 min | Serves: 6 Ingredients * 1½ lb Yukon Gold potatoes, peeled and diced * 12 oz cremini mushrooms, thickly sliced * 6 slices thick-cut bacon, chopped * 1 small yellow onion, diced * 3 garlic cloves, minced * 2 tbsp butter * 3 tbsp all-purpose flour * 4 cups chicken broth * 1 cup whole milk * ¾ cup heavy cream * 1 cup freshly shredded sharp white cheddar * ½ tsp smoked paprika * ½ tsp salt, or to taste * 2 tbsp finely sliced green onions Directions 1. Cook chopped bacon in a large Dutch oven until crispy. Remove with a slotted spoon, leaving about 1 tbsp bacon drippings in the pot. 2. Add butter and sliced mushrooms. Sauté 7–8 minutes until beautifully golden. 3. Add onion and cook 3 minutes. Stir in garlic and smoked paprika for 30 seconds. 4. Sprinkle flour over the mushrooms and stir for 1 minute. 5. Slowly add chicken broth, stirring until smooth. Add diced potatoes and bring to a gentle simmer. 6. Cook 15–20 minutes until potatoes are tender. 7. Lightly mash about one-third of the potatoes directly in the pot to create a naturally thick, creamy chowder while leaving plenty of potato chunks. 8. Stir in milk and heavy cream. Simmer gently for 3 minutes. 9. Reduce heat to low. Gradually stir in white cheddar until melted. Do not boil. 10. Return most of the bacon to the soup. Season with salt and serve with a little remaining bacon and green onions on top. Serve with warm sourdough bread or a crisp garden salad. Follow Mushroom Lore & More—our delicious new cookbook is coming soon! #MushroomLoreAndMore #PotatoChowder #MushroomRecipes #CreamySoup #comfortfoods

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