Cheddar Potato Soup

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.