POTATO AND CHEDDAR-CHEESE SOUP

POTATO AND CHEDDAR-CHEESE SOUP image

Yield 4

Number Of Ingredients 14

Previous Next

Rating: Reviews: 12 See Reviews
Rate/Review this Recipe
Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Serves 4
A few simple ingredients make a sumptuous soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.
RECIPE INGREDIENTS
1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops

Steps:

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.