BACON CHEDDAR CHEESE SOUP

Bacon Cheddar Cheese Soup image

Provided by Elizabeth Lancaster

Time 1h40m

Number Of Ingredients 12

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2 lb potatoes (diced)
1 medium onion (diced)
6-8 clove minced garlic (i used the whole head of garlic, adjust to your taste)
2 c chicken broth
2 c milk (whole milk) or 1 c whole milk and 1 c heavy cream
1 c grated sharp cheddar cheese
1/2 c grated parmesan cheese
1/2 c sour cream
8-12 slice fried bacon (chopped)
salt and pepper to taste
FRESH CHIVES OR SHALLOTS FOR TOPPING (IF DESIRED )
RESERVE SOME CHEESE AND BACON FOR THE TOPPINGS

Steps:

1. In a large, heavy-based pot, fry the bacon over medium heat until crisp. Remove bacon from the pot and set aside (on paper towels), leaving the bacon grease in the pot.
2. Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
3. Add potatoes, toss the potatoes until all the bacon grease coats the potatoes, and the milk and chicken stock, then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavor! Cook until potatoes are soft.
4. Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency. I like to do half pureed and half chunky!! But the choice is up to you.
5. Add reserved bacon (leaving some for toppings) , cheddar, parmesan, and sour cream and stir together. Add salt and pepper to taste and serve immediately with desired toppings.
6. Can be served with sandwiches or corn bread! I hope this dish warms you up on a cool, fall evening ! Enjoy