Potato Soup with Bacon and Cheddar
Choose a good-quality, thick-cut bacon as it will contribute a lot of satisfying flavor and texture to the finished soup. You’ll cook the onion in the bacon drippings and the fried pieces of bacon, or lardons, become the garnish.
Serves: 6Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy
- 4 slices thick-cut bacon, cut crosswise into 1⁄2-inch pieces
- 1 large onion, peeled and chopped
- 3 lbs. russet potatoes, peeled and cut into 1-inch pieces
- 4 1⁄2 cups water
- 1 tsp. salt
- 8 oz. shredded sharp white Cheddar cheese, divided
- In a large saucepan over medium heat, cook bacon until crisp, about 10 minutes. Using tongs, remove bacon to a plate lined with paper towels. Drain all but 2 tablespoons of bacon grease.
- Reduce heat to medium-low and add onions; cook in bacon drippings, stirring occasionally, until translucent, about 5 minutes. Add potatoes, water, and salt. Increase heat to medium-high and bring to a boil. Reduce heat and simmer for 17 to 20 minutes, until potatoes are tender.
- Off heat, purée using an immersion blender. Return to low heat and stir in 3⁄4 cup of Cheddar cheese; stir until the cheese is melted.
- Spoon into individual bowls and sprinkle with the remaining 1⁄4 cup of Cheddar cheese and bacon before serving.