Email to M.Katherine      

Cheddar Potato Soup with Bacon

Source of Recipe

Gourmet November 1998


List of Ingredients

4 bacon slices
1 large onion
3 cloves garlic
1 pound boiling potatoes
1/2 cup all-purpose flour
1 cup water
2 cups chicken broth
3/4 cup milk
1/4 cup dry white wine
1 tsp salt
1 tsp. pepper
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 until potatoes are just tender. Add wine and simmer 1 minute. Reduce heat to low and gradually stir in Cheddar (do not let boil).