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4 bacon slices, diced

1 large onion, chopped

1 pound boiling potatoes, peeled and cut into 1/2-inch cubes

1/4 cup all-purpose flour

4 cups chicken broth

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1/2 cup dry white wine

2 cups grated sharp Cheddar cheese

1. Cook bacon in a large heavy saucepan over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
2. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened.
3. Add the flour, cook for 1 minute stirring constantly and then add the chicken broth, potatoes, salt and pepper.
4. Bring to a boil, reduce heat and simmer about 10 minutes, or until potatoes are just tender.
5. Add wine and simmer 1 minute. Reduce heat to low and gradually stir in cheese (do not let boil).

To serve, ladle soup into individual bowls and sprinkle with bacon.

Makes about 6 cups.