Potato Soup with Roasted Garlic Cheddar Cheese
A creamy potato soup with roasted garlic cheddar cheese and bacon.
Equipment
- Dutch oven
Ingredients
Pork
- 4 slices chopped bacon
Fats
- 1 tablespoon butter
Vegetables
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 cup chopped leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon chopped garlic
- 3 cups peeled and diced Yukon Gold Potatoes
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- 1 piece bay leaf
- 2 sprigs thyme
- ¼ cup diced scallions
Liquids
- 2 cups chicken stock
- ½ cup whole milk
- ½ cup heavy cream
Cheese
- 1½ cups roasted garlic cheddar cheese or sharp cheddar
Instructions
Cooking Steps
- In a Dutch oven, cook the bacon until it's crisp, and then remove it to drain. Remove all but three tablespoons of fat from the pot.
- Add all the vegetables, butter, and herbs to the pot. Also, add the salt and pepper. Cook on low heat for about ten minutes, until the potatoes are starting to soften.
- Add the stock, milk, and cream to the pot and bring it to a simmer. Cover the pot and simmer for twenty minutes, or until the potatoes are tender.
- Stir in one cup of the roasted garlic cheddar cheese and stir until melted.
- Top each bowl with the crumbled bacon, scallions, and the rest of the cheese.
Nutrition
Serving: 1bowl
Tried this recipe?Let us know how it was!