White Cheddar and Bacon Potato Soup
  • 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
  1. In a large soup pot over medium heat, cook bacon until crisp.
  2. Remove the bacon from the pot with a slotted spoon and set aside.
  3. Drain all but 1 tablespoon of the bacon grease.
  4. Add the butter to the pot and melt.
  5. Add the onion, carrot and garlic.
  6. Cook for about 5 minutes until the veggies are soft and the garlic is fragrant.
  7. Whisk in the flour and cook for a minute or two.
  8. Slowly add the chicken stock, whisking to combine.
  9. Add the potatoes and bring to a boil.
  10. Reduce the heat to a simmer, cook partially covered with the lid, for about 20 minutes until the potatoes are tender.
  11. Add the shredded cheese 1 handful at a time, stirring gently after each addition until melted.
  12. Slowly add the heavy cream and continue stirring until combined.
  13. Season to taste with salt and pepper.
  14. 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/