Potato and Cheddar Cheese Soup
This comforting classic tastes like a cozy baked potato in a bowl.
Nutrition Information
- Calories: 271 kcal
- Carbohydrates: 40g
- Protein: 26g
- Potassium: 579mg
- Fiber: 6g
- Sugar: 12g
Ingredients:
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1/4 pound sliced bacon, cut crosswise into thin strips
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1 large onion, chopped
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3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
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4 1/2 cups water
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1 teaspoon kosher salt
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6 ounces cheddar, grated (about 1 1/2 cups)
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1/4 cup chopped chives or scallion tops, for serving
Instructions:
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In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat; if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
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Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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Stir in the potatoes, water, and salt and bring to a boil.
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Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
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Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher.
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Return the puree to the pan. Over low heat, add the cheese and stir until melted.
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Remove the pan from the heat. Taste the soup and add more salt if needed.
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Top the soup with the bacon and chives to serve.
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