Potato and Cheddar Soup

This creamy potato-cheddar soup is the ultimate comfort food. Velvety potatoes, sharp cheddar, and crispy bacon come together for a cozy, satisfying meal in less than an hour.

Ingredients

¼ pound bacon, sliced into thin strips

2 tbls butter

1 medium onion, finely chopped

3 pounds baking potatoes (5 or 6 large potatoes) peeled and cut into 1/2-inch cubes

4½ cups low sodium chicken broth

1 teaspoon kosher salt (a bit more to taste)

6 ounces sharp orange cheddar cheese, grated, about 1½ cups ( avoid shredded and buy a block, it will melt better and not clump)

¼ cup chopped chives or scallion tops, for garnish

1/3 cup sour cream

Directions

1. In a large saucepan over medium heat, cook the bacon until crispy. Remove with tongs and rest on paper towels. Pour off excess fat, leaving about 3 tablespoons in the pan.

2. Lower the heat to medium-low and sauté the chopped onion, stirring occasionally, until soft and translucent, about 4 minutes.

3. Add the diced potatoes, chicken broth, and salt. Bring to a boil, reduce heat and let simmer, covered, stirring occasionally, until the potatoes are tender, about 15–20 minutes.

4. Transfer the soup into a heat resistant bowl or another pot. Puree it in batches small enough for your food processor. Emersion blenders are really handy for this step but if you do not have one a food processor works.

5. Return the puree to the saucepan. Over low heat, slowly stir in the grated cheddar until fully melted and incorporated. Have patience here.

6. Remove from heat and adjust seasoning with more salt if needed.

7. Slowly stir in sour cream. Taking care not to spoil the cream by adding to much to fast a fair rule is about a Tbls at a time.

8. Serve hot, garnished with crispy bacon and chopped chives.

Enjoy this rich and flavorful soup with crusty bread or a side salad for a complete meal!