Cheddar Potato Soup with Bacon

From the kitchen of Carly

Creamy, sharp Cheddar potato soup built on bacon fat and finished with crispy bacon bits. The potatoes are cubed small and tender, the broth silky without being heavy. A splash of white wine adds subtle depth. Pure comfort, the kind you want on repeat.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 bacon slices
  • 11 large onion
  • 11 pound boiling potatoes
  • 11/4 cup all-purpose flour
  • 11 3/4 cups water
  • 11 1/2 cups chicken broth
  • 11/4 cup dry white wine
  • 12 cups grated sharp Cheddar (about 8 ounces)
  • 12 tablespoons chopped fresh chives

Instructions

  1. Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.

  2. While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.

  3. Reduce heat to low and gradually stir in Cheddar (do not let boil).

  4. Divide soup among 4 bowls and sprinkle with bacon and chives.