Potato-Cheddar Soup

  • Currently 4/5
Creamed potato-leek soup with cheese and bacon. Serves 4.
4 slices bacon
1 stalk leek, white part only, halved, rinsed and sliced
3 russet potatoes, large
2 cups chicken broth
3 cups milk
1/2 cup sharp cheddar, shredded
Salt and Pepper to taste
1. In large saucepan, over medium heat, cook bacon until crisp.  Drain bacon on paper towel.  Discard all but 2 tablespoons of bacon drippings, and saute leek until transparent.  Add cube potatoes and broth.  Bring to a boil, reduce heat to low, and cook covered about 15 minutes, until potatoes are soft.
2. Raise heat to medium, add milk, and 1/2 teaspoon pepper, and bring just to simmer.  Puree soup to smooth texture with immersion blender.  Add cheese and stir until melted.  Season to taste with salt and pepper.  Ladle into bowls and crumble bacon over top.
From Williams-Sonoma's cookbook "Food Made Fast: Soup" (2006)


Member since Sep 2007

More recipes like this one...