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Cheddar-Potato Soup with Bacon

Source of Recipe


Adapted from "The Best of Gourmet"






List of Ingredients



• 4 slices bacon
  
• 1 Tbsp olive oil
  
• 1 large onion, peeled and finely chopped
  
• 1/4 cup flour
  
• 2 cups water
  
• 1/2 tsp ground cumin
  
• 1/4 tsp dried thyme, crushed
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 2 lbs. white potatoes, peeled and cut into about 3/4-inch dice
  
• One 14-1/2-ounce can chicken broth plus water to equal 2 cups
  
• 1/4 cup dry white wine
  
• 2 cups grated medium Cheddar cheese
  






Instructions



1. Cut the bacon crosswise into 1/2-inch pieces. Put into a large soup pot and fry over medium heat until crisp. Remove the bacon and drain on a paper towel-lined plate. Pour bacon fat out of the pan.
   
   
2. Heat the olive oil in the pan. Add the onion and saute about 5 minutes to soften. Put the flour into a bowl and whisk in about 1 cup of the water. Pour into the pan. Add the cumin, thyme, salt and pepper; simmer 2 minutes. Add the remaining cup of water, the potatoes, broth and wine. Bring to a boil, reduce heat to medium-low and simmer, partially covered, 25 minutes. Stir often to prevent sticking.
   
   
3. Crush some of the potatoes lightly with the back of a large metal spoon. Remove pan from heat. Add about a cup of the cheese and stir until melted and smooth. Repeat with remaining cup of cheese. Stir in the bacon and serve.
   
   Makes 5 to 6 servings.