Ingredients
- 8 bacon slices
- 4 medium russet potatoes, unpeeled and cut into 1/2-inch dice
- 1 large onion, peeled and cut into 1/2-inch dice
- 4 1/2 cups chicken broth (or vegetable broth)
- 1/2 cup cheddar cheese, grated
- 4 tablespoons green onions, chopped
- 1/2 cup half-and-half (or milk)
- Salt and freshly ground black pepper, to taste
How to Make
-
Step 1: Preheat the oven to 450F.
-
Step 2: Cook the bacon in a skillet until crisp. Remove from the pan and reserve the fat. Cut the bacon into ΒΌ-inch pieces and reserve.
-
Step 3: Coat the diced potatoes and onion with 2 to 3 tablespoons of the reserved bacon fat and spread in a single layer on a cookie sheet. Roast in the oven, stirring occasionally, for 20 to 30 minutes or until golden brown.
-
Step 4: Transfer the roasted potatoes and onions to a large saucepan. Add the broth, cover and bring to a simmer. Cook over medium heat for 20 minutes.
-
Step 5: In batches, puree in blender. Return the soup to the pot and bring back to a simmer over medium heat. Gradually whisk in the cheddar cheese.
-
Step 6: Stir in the green onions (or chives), reserved bacon pieces and the half-and-half (or milk). (If the soup is too thick, stir in more broth or water to the desired consistency.) Bring back to up to heat. Adjust seasoning with salt and black pepper to taste.
-
Step 7: Serve with assorted garnishes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.