Recipes Soups Basics Potato-Cheddar Soup

Potato-Cheddar Soup

Potato-Cheddar Soup is rated 4.0 out of 5 by 1.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

Sautéed leeks are a flavorful base for many soups and stews. For a classic potato-leek soup, simply omit the bacon and the cheese.

Ingredients:

  • 4 bacon slices
  • 1 leek, white portion only, halved, rinsed and thinly sliced
  • 3 large russet potatoes, peeled and cubed
  • 2 cups chicken broth
  • 3 cups milk
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 1/2 cup shredded sharp cheddar cheese
  • Salt, to taste

Directions:

Cook the bacon and vegetables
In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Transfer the bacon to paper towels to drain.

Discard all but 2 Tbs. of the bacon drippings from the pan and return the pan to medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and the broth and stir. Bring to a boil, then reduce the heat to low. Cover and cook until the potatoes are tender, about 15 minutes.

Puree the soup
Increase the heat to medium, add the milk and the 1/2 tsp. pepper and bring just to a simmer.

Using a food processor or blender, process the soup to a smooth puree. Return the soup to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season with salt and pepper. Ladle the soup into warmed bowls, crumble the bacon on top and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

Rated 4 out of 5 by from Warm and delightful I was not overly impressed with the recipe on the first day, it definitely needed some time to sit and for the flavours to marry. I used Maris Piper potatoes instead of the russet and did not peel them. After much thought, I came to the conclusion that what the soup really needs is a dash of red pepper flakes on top. It really adds dimension to the flavours and takes the soup to the next level. I recommend it!
Date published: 2012-10-18
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