Potato and Cheddar-Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1/4 pound(s) sliced bacon, cut crosswise into thin strips |
1 large onion chopped |
3 pound(s) baking potatoes peeled and cut into 1 cubes |
4 1/2 cup(s) water |
1 teaspoon(s) salt |
6 ounce(s) cheddar cheese (about 1 1/2 cup) grated |
1/4 cup(s) chives or scallion tops chopped |
Directions:
1. In a large saucepan, cook the bacon 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. (if you dont have enough fat, add cooking oil to make up the difference) Reduce the heat to moderately low.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce heat and simmer, covered, stirring occasionally until potatoes are tender, 15 to 20 minutes.
3. Remove 1/2 the soup from the pan and puree in a food processor (or mash with a potato masher) Return to the pan. Over low heat, add the cheese and stir until melted. Remove pan form heat. Taste the soup to see if you need to add more salt. Serve the soup topped with the bacon and chives.
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