A flavorful cheddar cheese,
onion and potato soup served topped with crisp, crumbled bacon.
Cheddar
Potato Soup with Bacon
- 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
- 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.
- Cook onion in reserved
fat over moderate heat, stirring occasionally, until softened.
- Add the flour, cook for
1 minute stirring constantly and
then add the chicken broth, potatoes, salt and pepper.
- Bring to a boil, reduce
heat and simmer about 10 minutes, or until potatoes are just tender.
- 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.
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