Cheddar Cheese with Potatoes and Bacon Soup

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
• 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

1. 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.
2. Add the onion to the pot and sweat for 4 minutes, until tender
3. Add the thyme and bay leaves and stir to coat the onions.
4. 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.
5. Stir in the cheese and heavy cream and heat through.
6. Remove the bay leaves and puree about one quarter of the soup in a blender or food processor until smooth.
7. Return the puree to the pot and stir in the garlic, salt, and pepper. Simmer for 1 minute to heat through.
8. 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.