Cheddar Potato Soup
I LOVE soup. In my mind, there are few things that make my day better than a bowl of warm soup with fresh baked bread. Of course, all my favorite soups are usually laden with cream, but that’s what makes them good right? This cheddar potato soup is the stick to your bones, kind of delicious. It’s creamy. It’s got bacon in it. How can you go wrong? I served it alongside some of my FAVORITE bread ever! Tastefully Simple’s Bountiful Beer Bread. Seriously, you will want to eat half the loaf. It’s THAT good!
Servings: 6
Ingredients
- –65 slices bacon
- ¼ cup butter
- 1 onion diced
- 1 carrot diced
- 1 clove garlic minced
- ½ cup flour
- 6 cups chicken stock
- 3 pounds potatoes peeled and chopped (I used reds)
- 1 pound cheddar cheese shredded
- 1 cup heavy cream
- salt to taste
- pepper to taste
Instructions
- In a large dutch oven, cook the bacon over medium high until crispy. Remove and set aside.
- Add ¼ cup butter and melt.
- Add the onion, carrots, and garlic. Cook for a few minutes until onions become translucent.
- Stir in the flour.
- Slowly add the chicken stock while using a whisk to stir.
- Add in the potatoes.
- Bring the soup to a boil. Reduce the heat, cook covered for about 15-20 minutes or until potatoes are tender.
- Ladle some hot soup out of the pot into a small bowl. Stir in the shredded cheese, mixing until smooth. Return the mixture to the soup.
- Stir in the heavy cream.
- Add salt and pepper to taste.