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Hearty Potato and Cheddar Soup with Bacon
Category: Soups, Hot
Serves: 6-8
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Ingredients:
1/4 lb. sliced smoked bacon, coarsely chopped 4 T. unsalted butter 2 small leeks, trimmed, thoroughly washed, chopped 1 large onion peeled and chopped 1 carrot peeled and chopped 1 clove garlic peeled and minced 1/2 c. all-purpose flour 6 c. chicken stock 3 lbs. baking potatoes, peeled, cut into 1/2” cubes 1 lb. sharp Cheddar cheese shredded 1 c. heavy cream 1/3 t. salt 1/4 t. freshly ground black pepper 1/2 c. thinly sliced scallions or chives
Directions:
Put the bacon in the soup pot over medium high heat and cook, stirring occasionally until it is crisp but not overly brown, about 3 to 5 minutes. Transfer bacon to paper towel and drain. Pour off all but 1 tablespoon of the bacon fat, add the butter and melt over medium heat. Add the leeks, onions, carrot and garlic and cook, stirring occasionally, until the onion is transparent, about 5 minutes. Sprinkle and stir in the flour, stirring until it absorbs the fat and the lumps have disappeared. Gradually pour in the chicken stock. Add the potatoes, raise the heat and bring to a boil. Reduce to a simmer and cook, partially covered, until the potatoes are tender, about 15 minutes. Put the cheese in a large mixing bowl. Stirring continuously, ladle in 1/4 of the soup. Continue stirring til the cheese has melted and the mixture is smooth. Return to the soup pot. Gradually stir in the heavy cream. Season to taste with salt and pepper. Continue to heat soup until it is thick and almost comes to a boil. Garnish with scallions.