Smashed Potato & White Cheddar Soup

By diane7422

Ingredients

• 5 slices applewood smoked bacon
• 1 shallot, diced
• 1 pkg. microwavable petite potatoes with herbes de provence, microwaved according to package directions
• 2 c. vegetable stock
• 2 c. heavy cream
• 1 1/2 c. shredded Vermont extra sharp white cheddar cheese
• salt and pepper
• 2 scallions, thinly sliced (optional)

Preparation

Step 1

In a large Dutch oven or stock pot, cook bacon until crispy. Remove from pan, drain and cool (reserve drippings). Add shallot to the pot with 2 tablespoons reserved bacon drippings, and saute for 1-2 minutes on medium heat. Add potatoes and vegetable stock to the pot. Smash potatoes with a potato masher or a fork.

Add cream slowly, stirring constantly as sauce thickens. Add shredded cheese and continue to cook until cheese is melted. Add salt and pepper, to taste. Blend with an immersion blender to desired consistency.

Serve hot, garnishing wit bacon and scallions, if desired. Refrigerate any leftovers.