Bacon Cheddar Potato Soup

Feel free to substitute yellow cheddar for a fun color change in this soup.

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  • Servings: Makes about 12 cups
KEY: Soup

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Ingredients

  • 6 slices bacon
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 3 pounds baking potatoes
  • 8 cups chicken stock
  • 8 ounces shredded white cheddar cheese, plus more for garnish

How to make this recipe

  1. In a large heavy pot over medium heat, cook the bacon, turning occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, reserving the fat in the pot. Crumble the bacon.

  2. Stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper into the bacon fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Peel and dice the potatoes. Stir in the potatoes and stock bring to a gentle boil. Cook the soup, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Stir in the cheese and remove from the heat. In a blender, puree the soup in batches, until smooth. Season the soup with salt and pepper to taste and serve topped with the crumbled bacon and additional cheese.

Contributed By Photo © Ian Knauer Published October 2014

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