Hearty Potato And Cheddar With Bacon Soup Recipe

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Servings: 6

Ingredients

Cost per serving $1.46 view details
  • 1/4 lb smoked sliced bacon coarsely minced
  • 1/4 c. butter
  • 2 sm leeks trimmed, minced
  • 1 lrg onion minced
  • 1 x carrot peeled, minced
  • 1 x garlic clove chopped
  • 1/2 c. flour
  • 6 c. Chicken Stock (see recipe)
  • 3 lb Idaho potatoes peeled, and cut into 1/2" cubes
  • 1 lb Vermont Sharp Cheddar cheese grated
  • 1/3 tsp salt
  • 1/4 tsp freshly-grnd black pepper
  • 1 c. heavy cream

Directions

  1. In a large saucepan cook bacon over medium-high heat till crisp. Remove with slotted spoon, set aside. Drain all but 1 Tbsp. drippings. Add in butter and heat.
  2. Add in leeks, onion, carrots and garlic and cook for 5 min. Stir in flour. Gradually stir in chicken broth.
  3. Add in potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 min or possibly till potatoes are tender.
  4. Place cheese in a large mixing bowl. Stir in about a quarter of the warm soup, mixing till smooth. Return cheese mix to saucepan.
  5. Gradually stir in heavy cream, salt and grnd pepper. Continue to heat soup till almost boiling.
  6. Serve garnished with thinly sliced scallions or possibly chives.
  7. This recipe yields 6 servings.
  8. Comments: This classic winter soup combines the hearty flavors of cheddar cheese and bacon in a thick soup. It should be served with chunks of hot French Bread in front of an open fire.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 498g
Recipe makes 6 servings
Calories 423  
Calories from Fat 214 51%
Total Fat 24.13g 30%
Saturated Fat 12.45g 50%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 740mg 31%
Potassium 1038mg 30%
Total Carbs 42.54g 11%
Dietary Fiber 5.6g 19%
Sugars 2.8g 2%
Protein 9.93g 16%
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