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babygirl36

HEARTY POTATO & CHEDDAR WITH BACON SOUP

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Ingredients

  • 1 lb. sliced bacon, coarsely chopped
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 carrot, peeled and chopped
  • 1/2 cup flour
  • 6 cups chicken stock
  • 3 lbs. Idaho potatoes, peeled and cut into 1/2-inch cubes
  • 1 lb. Vermont sharp cheddar cheese, grated
  • 1/3 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup heavy cream

Details

Servings 6

Preparation

Step 1

In a large saucepan cook bacon over medium-high heat until crisp. Remove with a slotted spoon, set aside. Drain all but 1 Tbs. drippings. Add butter and melt.

Add onions, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken stock.

Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender.

Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan.

Gradually stir in heavy cream, salt and pepper. Continue to heat soup until almost boiling.

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Loaded Potato Pinwheels chez robert's steak and baked potato soup