White Cheddar and Bacon Potato Soup
Author: Sunflower Supper Club
- 6-7 thick cut slices bacon (about ½ pound), sliced crosswise into ½" pieces
- ¼ cup butter
- 1 large onion, chopped
- 1 carrot, peeled and shredded
- 1 clove garlic, minced (1/2 teaspoon)
- ½ cup flour
- 6 cups chicken stock
- 6-7 medium baked potatoes (3 pounds), peeled and diced into ½" pieces
- 1 pound Sharp White Cheddar Cheese (Cabot or Tillamook recommended)
- 1 cup heavy cream
- salt & pepper to taste (I don't usually add extra salt because the broth makes it salty enough and I use about ½ teaspoon black pepper.)
- Optional Garnishes:
- chopped bacon
- chopped green onions or chives
- sour cream
- In a large soup pot over medium heat, cook bacon until crisp.
- Remove the bacon from the pot with a slotted spoon and set aside.
- Drain all but 1 tablespoon of the bacon grease.
- Add the butter to the pot and melt.
- Add the onion, carrot and garlic.
- Cook for about 5 minutes until the veggies are soft and the garlic is fragrant.
- Whisk in the flour and cook for a minute or two.
- Slowly add the chicken stock, whisking to combine.
- Add the potatoes and bring to a boil.
- Reduce the heat to a simmer, cook partially covered with the lid, for about 20 minutes until the potatoes are tender.
- Add the shredded cheese 1 handful at a time, stirring gently after each addition until melted.
- Slowly add the heavy cream and continue stirring until combined.
- Season to taste with salt and pepper.
- Ladle soup into bowls and garnish with chopped bacon, green onions or chives, and sour cream.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/white-cheddar-bacon-potato-soup/
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