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Hearty Potato & Cheddar With Bacon Soup

Ingredients
Serves:
1/4 pound
smoked sliced bacon, coarsely chopped
1/4 cup
butter
2
small leeks, trimmed, chopped
1
large onion, chopped
1
clove garlic, minced
1
carrot, peeled, chopped
1/2 cup
flour
6 cup s
chicken stock
3 pound s
Idaho potatoes, peeled, cut into 1/2-inch cubes
1 pound
Vermont Sharp Cheddar cheese, grated
1/3 teaspoon
salt
1/4 teaspoon
fresh ground pepper
1 cup
heavy cream
  1. In a large saucepan cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 tablespoon drippings. Add butter and melt. 
  2. Add leeks, onion, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken stock. 
  3. Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender. 
  4. Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan. 
  5. Gradually stir in heavy cream, salt and ground pepper. Continue to heat soup until almost boiling.

Garnish with thinly sliced scallions or chives and crumbled bacon.

RATING:
fivestar: 
Average: 3.4 (77 votes)

About this Recipe

This classic winter soup combines the hearty flavors of cheddar cheese and bacon in a thick soup. It should be served with chunks of warm French Bread in front of an open fire.

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