Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

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 teaspoon salt
1 teaspoon 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" 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).