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CHEDDAR POTATO SOUP WITH BACON




Source of Recipe


Gourmet, November 1998


Recipe Introduction


This was a really good soup that everyone enjoyed. The only changes I made was to substitute milk for about half of the water called for. I quadrupled the recipe for a large crowd with no adverse results.


Recipe Link: http://www.epicurious.com/recipes/recipe_views/printer_friendly/15726

List of Ingredients




4 bacon slices
1 large onion
1 pound boiling potatoes
1/4 cup all-purpose flour
1 3/4 cups water
1 1/2 cups chicken broth
1/4 cup dry white wine
2 cups grated sharp Cheddar (about 8 ounces)
2 tablespoons chopped fresh chives


Recipe



Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.

While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.

Reduce heat to low and gradually stir in Cheddar (do not let boil).

Divide soup among 4 bowls and sprinkle with bacon and chives.

Makes about 5 cups.