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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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A thick potato and cheese soup. Very good on cold days. Ingredients:
1/4 pound smoked bacon, coarsely chopped |
1/2 stick butter |
2 small leaks, washed and chopped |
1 white onion, peeled and chopped |
1 carrot, peeled and chopped |
1 clove of garlic, minced |
1/2 cup all-purpose flour |
6 cups chicken stock |
3 pounds potatoes, peeled and cut into 1/2 inch cubes |
16 – 20 ounces sharp cheddar, shredded |
1 cup heavy cream |
⅓ teaspoon salt |
1/2 cup chives, chopped |
Directions:
1. Put the bacon in a soup pot over medium high heat. Cook the bacon, stirring occasionally, until it renders its fat and is crisp but not overly browned. With a slotted spoon, transfer the bacon to paper towels to drain. Carefully pour off all but 1 tablespoon of the drippings.
2. Add the butter to the pot and melt it. Add the leeks, onion, carrots and garlic. Cook, stirring, until the onion is translucent. Sprinkle and stir in the flour until it absorbs the fat and any lumps have disappeared. Stir to dissolve the flour while gradually adding the chicken stock.
3. Add the potatoes to the pot and raise the heat to bring to a boil. Reduce the heat to allow for a simmer. Cook partially for 15 minutes allowing the potatoes to become tender.
4. Put the cheese into a large bowl. Stirring continuously, ladle in 1/4 of the liquid from the hot soup. Continue stirring until the cheese is melted and the mixture is smooth. Stir the cheese mixture into the pot.
5. Gradually stir in the heavy cream. Season with salt and pepper. Continue to heat the soup until it is thick and almost at a boil.
6. Ladle into bowls. Top with bacon and chives.
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