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Categories:Viewed: 39 - Published at: 7 years ago
Ingredients
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 1 large onion, chopped
- 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
- 4 1/2 cups water
- 1 teaspoon salt
- 6 ounces cheddar, grated (about 1 1/2 cups)
- 1/4 cup chopped chives or scallion tops
Method
- In a large saucepan, cook the bacon over moderate heat until crisp.
- Remove the bacon with a slotted spoon and drain on paper towels.
- Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount.
- Reduce the heat to moderately low.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the potatoes, water, and salt and bring to a boil.
- Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
- Remove half the soup from the pan and puree in a food processor.
- Alternatively, mash some of the potatoes with a potato masher.
- Return the puree to the pan.
- Over low heat, add the cheese and stir until melted.
- Remove the pan from the heat.
- Taste the soup and add more salt if needed.
- Serve the soup topped with the bacon and chives.
