Cheddar Potato Soup

What a seasonally correct background

What a seasonally correct background

Now that the temperature is down to a chill 80 degrees it is time to start making soup again. Or maybe it’s just that it is almost October and I want cream soups.

The trick to this soup is really good sharp white cheddar cheese. (Something aged for at least six months.)

Cream of Potato and Cheddar Soup

  • 3 lbs russet potatoes peeled and chopped into small cubes
  • 4 slices smoked bacon
  • 1 medium onion diced fine
  • 1 rib celery diced fine
  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp chopped fresh sage
  • 8 oz sharp white cheddar shredded
  • 2 tbsp chopped green onions
  • Salt/pepper

Fry bacon in a large stock pot until browned. Remove from pan and drain on a paper towel. Crumble and set aside. Drain all but two tablespoons bacon fat and bring to a medium heat. Saute onion until golden brown, then add celery and cook until soft. Add sage and potatoes and turn heat to low. Stir well and cover. Sweat vegetables for five minutes. Uncover and add stock. Bring heat to a boil and scrap up any bits stuck to the bottom of pot. Season with salt and pepper. Turn heat down to a simmer and cook until potatoes break with the push of a spoon. Using a masher or food mill blend 3/4 of soup. Bring back to a simmer and add cheese and cream. Stir to mix cheese as it melts then continue to cook soup until it is thick and creamy, about 10 minutes. Serve topped with crumbled bacon and chopped chives.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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15 Responses to Cheddar Potato Soup

  1. Cecile says:

    Is the background for your photo an old (1950′s) tablecloth? I love those. Great photo! And great recipe – lovely, fresh ingredients. I’m sure this soup is thick, creamy & delicious.

  2. Cecile says:

    Just “pinned it” and – gotta say it again – GREAT PHOTO !!

  3. A_Boleyn says:

    Looks delicious and a great way to use up some of the ham broth that I have for extra flavour. No need to add any salt. :) I agree that the photo would inspire on to dig in.

  4. Eva Taylor says:

    Temperatures are down to 80F? We’re sliding close to 32F! Soup is perfect for our weather, not sure about yours!

  5. Sally says:

    I want soup at any time of year. Just made some lentil and it’s 38 C outside! My teens would love this recipe.

  6. sallybr says:

    Deliciously delicious looking soup! ;-)

    Have never made this type before, I guess once the weather cools I’ll be all over this type of meal…

  7. Lori says:

    It looks so good! it’s one of those soups that would be great with a fuzzy blanket and a movie

  8. Kath the Cook says:

    Oooh! Me too – love soup! This is what air conditioning is for. Just made this one for the first time – give it a try! I also added fresh corn cut off the cob — Peruvian Chicken Chowder. http://oneperfectbite.blogspot.com/2013/09/frugal-foodie-friday-chupede-pollo-con.html#.UkNgWtJMTQA

  9. I almost bought this for lunch today! Now I may have to make it myself.

  10. Gorgeous and even though we have about the same day time temps as you, I think the cooler evenings call for a bowl of this!

  11. Carolyn Chan says:

    LOVE soups. I live in eternal summer here and I still make them regularly (although I am exploring chilled soups of late!). This looks delish !

  12. Pingback: 15 Potato Soup Recipes

  13. Pingback: Sunday Suppers: Come Inside and Warm Up | Rufus' Food and Spirits Guide

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