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Hearty Potato and Cheddar Soup With Bacon

Servings 6
Prep Time 35 minutes
Cook Time 40 minutes

Ingredients

  • 4 ounces bacon coarsely chopped
  • 2 tablespoons butter
  • 2 small leeks trimmed and chopped
  • 1 large onion diced (about 1 cup)
  • 1 large carrot diced (about 1/2 cup)
  • 1 clove garlic minced
  • 1/4 cup all-purpose flour
  • 6 cups Wolfgang Puck Organic Free Range Chicken Broth
  • 3 large Russet potatoes cut into cubes (about 4 cups)
  • 1/2 cup heavy cream
  • 2 cups grated sharp cheddar cheese about 8 ounces
  • Freshly ground black pepper
  • Chopped fresh chives

Instructions

  • Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
  • Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
  • Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
  • Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Course: Soup