HEARTY POTATO & CHEDDAR WITH BACON SOUP

HEARTY POTATO & CHEDDAR WITH BACON SOUP
HEARTY POTATO & CHEDDAR WITH BACON SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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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