Cheddar Cheese Soup
Source of Recipe
Feed The Family
List of Ingredients
1/4 lb. bacon, cut into 1/4" cubes
1 large Spanish onion, chopped
2 tsp. thyme
2 bay leaves
8 medium Idaho potatoes, peeled and cut into 1" cubes
6 cups broth (vegetable, chicken, or beef)
2 cups grated extra-sharp cheddar cheese
1/2 cup heavy cream
1 tsp. minced fresh garlic
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup chopped scallions
Recipe
Cook bacon in a large stockpot over medium heat until golden brown.
Remove 1/2 of the bacon with a slotted spoon and set aside to use as
garnish. Add onion to the pot and cook 4 minutes, until tender. Add
thyme and bay leaves and stir to coat onion with herbs. Add potatoes
and stock and bring mixture to a boil. Reduce heat, partially cover
and simmer 20 minutes, until potatoes are tender. Stir in cheese and
heavy cream and heat through. Remove bay leaves and puree about one
quarter of the soup in a blender or food processor until smooth.
Return puree to the pot and stir in garlic, salt and pepper. Simmer
1 minute to heat through. To serve, ladle soup into bowls and top
with chopped scallions and reserved bacon.
Notes: Cheddar cheese has a tendency to clump and coagulate when
it's added to hot liquid. After adding cheddar cheese, do not allow
to boil, and serve as soon as possible.
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