Portion the soup out into bowls, then top each bowl off with a dollop of crème fraîche, the other half of the cooked bacon, chopped chives, and shredded cheese. “I would eat this with crusty bread to soak up the soup, but it would go well with a sandwich or salad as well,” Ryu suggests for serving. Of course, this soup is also delicious and filling on its own.
If you happen to have leftovers, you’re in luck. “Leftovers can be kept in the refrigerator for up to 3 days,” Ryu says. Just top each bowl off with another dollop of crème fraîche, chives, and cheese, and you’ll be good to go.
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