Potato and Cheddar Soup
From sara 16 years agoIngredients
- ¼ pound smoked bacon, coarsely chopped shopping list
- ½ stick butter shopping list
- 2 small leaks, washed and chopped shopping list
- 1 white onion, peeled and chopped shopping list
- 1 carrot, peeled and chopped shopping list
- 1 clove of garlic, minced shopping list
- ½ cup all-purpose flour shopping list
- 6 cups chicken stock shopping list
- 3 pounds potatoes, peeled and cut into ½ inch cubes shopping list
- 16 – 20 ounces sharp cheddar, shredded shopping list
- 1 cup heavy cream shopping list
- ⅓ teaspoon salt shopping list
- ½ cup chives, chopped shopping list
How to make it
- Put the bacon in a soup pot over medium high heat. Cook the bacon, stirring occasionally, until it renders its fat and is crisp but not overly browned. With a slotted spoon, transfer the bacon to paper towels to drain. Carefully pour off all but 1 tablespoon of the drippings.
- Add the butter to the pot and melt it. Add the leeks, onion, carrots and garlic. Cook, stirring, until the onion is translucent. Sprinkle and stir in the flour until it absorbs the fat and any lumps have disappeared. Stir to dissolve the flour while gradually adding the chicken stock.
- Add the potatoes to the pot and raise the heat to bring to a boil. Reduce the heat to allow for a simmer. Cook partially for 15 minutes allowing the potatoes to become tender.
- Put the cheese into a large bowl. Stirring continuously, ladle in ¼ of the liquid from the hot soup. Continue stirring until the cheese is melted and the mixture is smooth. Stir the cheese mixture into the pot.
- Gradually stir in the heavy cream. Season with salt and pepper. Continue to heat the soup until it is thick and almost at a boil.
- Ladle into bowls. Top with bacon and chives.
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