Cheddar Cheese with Potatoes and Bacon Soup - Revision history

Dhanson at 18:34, 5 April 2020

2020-04-05T18:34:36Z

← Older revision		Revision as of 18:34, 5 April 2020
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	\|Source=The Daily Soup Cookbook (pg 169)		\|Source=The Daily Soup Cookbook (pg 169)
	\|Yield=10 cups		\|Yield=10 cups
	\|Rating=Very ~~good!~~		\|Rating={{Very Good}}
	}}		}}
	=== Ingredients ===		=== Ingredients ===
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	[[Category:Soup]]		[[Category:Soup]]
	[[Category:Potatoes]]		[[Category:Potatoes]]
	~~[[Category:Very Good]]~~

Dhanson: /* Ingredients */

2020-04-04T23:29:28Z

Ingredients

← Older revision		Revision as of 23:29, 4 April 2020
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	* 1/4 pound slab bacon, cut into 1/4-inch cubes		* 1/4 pound slab bacon, cut into 1/4-inch cubes
	* 1 large Spanish onion, chopped		* 1 large Spanish onion, chopped
			* 1 t minced fresh garlic
	* 2 t dried thyme leaves		* 2 t dried thyme leaves
	* 2 bay leaves		* 2 bay leaves
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	* 2 c grated extra-sharp cheddar cheese		* 2 c grated extra-sharp cheddar cheese
	* 1/2 c heavy cream		* 1/2 c heavy cream
	* 1 t minced fresh garlic
	* 1/2 t kosher salt		* 1/2 t kosher salt
	* 1/2 t ground black pepper		* 1/2 t ground black pepper

Dhanson: /* Preparation */

2020-04-04T23:28:53Z

Preparation

← Older revision		Revision as of 23:28, 4 April 2020
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	=== Preparation ===		=== Preparation ===
	Cook the bacon in a large stockpot over medium heat until golden brown. Remove half of the bacon with a slotted spoon and set aside to use as garnish. Add the onion to the pot and sweat for 4 minutes, until tender. Add the thyme and bay leaves and stir to coat the onions.		Cook the bacon in a large stockpot over medium heat until golden brown. Remove half of the bacon with a slotted spoon and set aside to use as garnish. Add the onion and garlic to the pot and sweat for 4 minutes, until tender. Add the thyme and bay leaves and stir to coat the onions.

	Add the potatoes and stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.		Add the potatoes and stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.

	Stir in the cheese and heavy cream and heat through. Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth. Return the puree to the pot and stir in the ~~garlic,~~ salt, and pepper. Simmer for 1 minute to heat through.		Stir in the cheese and heavy cream and heat through. Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth. Return the puree to the pot and stir in the salt and pepper. Simmer for 1 minute to heat through.

	To serve, ladle the soup into bowls and top with the chopped scallions and reserved bacon.		To serve, ladle the soup into bowls and top with the chopped scallions and reserved bacon.

Dhanson: /* Preparation */

2012-04-16T19:38:38Z

Preparation

← Older revision		Revision as of 19:38, 16 April 2012
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	=== Preparation ===		=== Preparation ===
	# Cook the bacon in a large stockpot over medium heat until golden brown. Remove half of the bacon with a slotted spoon and set aside to use as garnish.		Cook the bacon in a large stockpot over medium heat until golden brown. Remove half of the bacon with a slotted spoon and set aside to use as garnish. Add the onion to the pot and sweat for 4 minutes, until tender. Add the thyme and bay leaves and stir to coat the onions.
	# Add the onion to the pot and sweat for 4 minutes, until tender
	# Add the thyme and bay leaves and stir to coat the onions.		Add the potatoes and stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.
	# Add the potatoes and stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.
	# Stir in the cheese and heavy cream and heat through.		Stir in the cheese and heavy cream and heat through. Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth. Return the puree to the pot and stir in the garlic, salt, and pepper. Simmer for 1 minute to heat through.
	# Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth.
	# Return the puree to the pot and stir in the garlic, salt, and pepper. Simmer for 1 minute to heat through.		To serve, ladle the soup into bowls and top with the chopped scallions and reserved bacon.
	# To serve, ladle the soup into bowls and top with the chopped scallions and reserved bacon.

	==== Cheese Note ====		==== Cheese Note ====

Dhanson at 04:04, 2 December 2009

2009-12-02T04:04:49Z

← Older revision		Revision as of 04:04, 2 December 2009
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	\|PrepTime=20 min		\|PrepTime=20 min
	\|CookTime=~40 min		\|CookTime=~40 min
	\|Source=The Daily Soup Cookbook		\|Source=The Daily Soup Cookbook (pg 169)
	\|Yield=10 cups		\|Yield=10 cups
	\|Rating=Very good!		\|Rating=Very good!

Dhanson: New page: {{RecipeSummary |PrepTime=20 min |CookTime=~40 min |Source=The Daily Soup Cookbook |Yield=10 cups |Rating=Very good! }} === Ingredients === * 1/4 pound slab bacon, cut into 1/4-inch cubes ...

2009-12-02T04:04:12Z

New page: {{RecipeSummary |PrepTime=20 min |CookTime=~40 min |Source=The Daily Soup Cookbook |Yield=10 cups |Rating=Very good! }} === Ingredients === * 1/4 pound slab bacon, cut into 1/4-inch cubes ...

New page

{{RecipeSummary
|PrepTime=20 min
|CookTime=~40 min
|Source=The Daily Soup Cookbook
|Yield=10 cups
|Rating=Very good!
}}
=== Ingredients ===
* 1/4 pound slab bacon, cut into 1/4-inch cubes
* 1 large Spanish onion, chopped
* 2 t dried thyme leaves
* 2 bay leaves
* 8 medium Idaho potatoes, peeled, halved lengthwise, and cut into 1-inch cubes
* 6 cups [[Basic Vegetable Stock]]
* 2 c grated extra-sharp cheddar cheese
* 1/2 c heavy cream
* 1 t minced fresh garlic
* 1/2 t kosher salt
* 1/2 t ground black pepper
* 1/2 c chopped scallions

=== Preparation ===
# Cook the bacon in a large stockpot over medium heat until golden brown. Remove half of the bacon with a slotted spoon and set aside to use as garnish.
# Add the onion to the pot and sweat for 4 minutes, until tender
# Add the thyme and bay leaves and stir to coat the onions.
# Add the potatoes and stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes, until the potatoes are tender.
# Stir in the cheese and heavy cream and heat through.
# Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth.
# Return the puree to the pot and stir in the garlic, salt, and pepper. Simmer for 1 minute to heat through.
# To serve, ladle the soup into bowls and top with the chopped scallions and reserved bacon.

==== Cheese Note ====
Cheddar cheese has a tendency to clump and coagulate when it's added to hot liquid. After adding cheddar, do not allow the soup to boil, and serve as soon as possible.

[[Category:Soup]]
[[Category:Potatoes]]
[[Category:Very Good]]