Potato and Cheddar Cheese Soup Recipe

Potato and Cheddar Cheese Soup Recipe
Photo Credit: http://www.centercutcook.com/wp-content/uploads/2013/09/loaded-baked-potato-soup-4.jpg
A world apart from the simple-transparent-flavored-broth of most soups, the delectable combination of the potato and cheddar cheese, bettered by the inclusion of bacon, assures a delicious start to any meal.
Potato and Cheddar Cheese Soup Recipe
Difficulty Average
Recipe Type Veg.
  • 1/4 pound sliced Bacon (cut crosswise into thin strips)
  • 3 pounds Baked Potatoes (peeled and cut into 1-inch cubes)
  • 1 large Onion (chopped)
  • 4-½ cup Water
  • 1 tsp Salt
  • 1-½ cup Cheddar Cheese (grated)
  • 1/4 cup Chives or Scallion Tops (chopped)
How to make Potato and Cheddar Cheese Soup:
  • Cook the bacon in a large saucepan, over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
  • Pour off all but 2 tablespoons of the bacon fat. Reduce the heat to moderately low.
  • Add onion and cook, stirring occasionally, until translucent, or for about 5 minutes. Stir in potatoes, water, and salt and bring to a boil.
  • Reduce the heat and simmer covered, stirring occasionally, until the potatoes are tender, i.e. for about 15 to 20 minutes.
  • Remove half the soup from the pan and puree it in a food processor.
  • Return the puree to the pan. Over low heat, add the cheese and stir until melted.
  • Remove the pan from the heat. Taste the soup and add more salt if needed. Serve the soup topped with the bacon and chives.