Cheddar Cheese with Potatoes and Bacon Soup: Difference between revisions
No edit summary |
|||
| (2 intermediate revisions by the same user not shown) | |||
| Line 4: | Line 4: | ||
|Source=The Daily Soup Cookbook (pg 169) | |Source=The Daily Soup Cookbook (pg 169) | ||
|Yield=10 cups | |Yield=10 cups | ||
|Rating=Very | |Rating={{Very Good}} | ||
}} | }} | ||
=== Ingredients === | === Ingredients === | ||
* 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 | ||
| Line 15: | Line 16: | ||
* 2 c grated extra-sharp cheddar cheese | * 2 c grated extra-sharp cheddar cheese | ||
* 1/2 c heavy cream | * 1/2 c heavy cream | ||
* 1/2 t kosher salt | * 1/2 t kosher salt | ||
* 1/2 t ground black pepper | * 1/2 t ground black pepper | ||
| Line 21: | Line 21: | ||
=== 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 | 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. | ||
| Line 34: | Line 34: | ||
[[Category:Soup]] | [[Category:Soup]] | ||
[[Category:Potatoes]] | [[Category:Potatoes]] | ||
Latest revision as of 18:34, 5 April 2020
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~40 min |
| Source | The Daily Soup Cookbook (pg 169) |
| Yield / serves | 10 cups |
| Rating | Very good |
Ingredients
- 1/4 pound slab bacon, cut into 1/4-inch cubes
- 1 large Spanish onion, chopped
- 1 t minced fresh garlic
- 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
- 1/2 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 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.
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.
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.
