epicurious3.9
Cheesy Potato Soup
This hearty homemade potato soup recipe owes its richness to plenty of melted cheddar cheese, a splash of white wine, and a topping of crispy bacon.
👥 4 Servings👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●dutch oven
- ●oven
- ●whisk
- ●measuring cup
- ●bowl
📝 Preparation Steps
1
Cook 4 slices bacon, cut into 1" pieces, in a large heavy saucepan or Dutch oven over medium heat, stirring often, until browned and crisp, 6–⏱️ 8 minutes. Using a slotted spoon, transfer bacon to paper towels or a wire rack to drain, reserving fat in pan.
bacon, cut into 1" pieces4 slices(about 8 oz.) grated sharp cheddar cheese2 cups
2
Cook 1 large yellow onion, peeled and finely chopped, in reserved fat over medium-high heat, stirring occasionally, until softened, about ⏱️ 8 minutes.
large yellow onion, peeled and finely chopped1(about 8 oz.) grated sharp cheddar cheese2 cups
3
Meanwhile, peel 1 lb. waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes, and cut into ½" dice, and whisk ¼ cup (31 g) all-purpose flour with 1¾ cups water in a measuring cup; reserve both. Add ¼ cup dry white wine to onions and stir, scraping up any bits stuck to the bottom of the pan; cook ⏱️ 1 minute. Add reserved flour mixture, followed by reserved potatoes and 1½ cups chicken broth; bring just to a simmer. Reduce heat to medium-low and cook until potatoes are just tender, 8–⏱️ 10 minutes.
. waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes1 lb(about 8 oz.) grated sharp cheddar cheese2 cups½ cups chicken broth1
4
Reduce heat to low and gradually stir in 2 cups (about 8 oz.) grated sharp cheddar cheese (do not let boil). Season with kosher salt and freshly ground black pepper. Divide soup among four bowls, top with crispy bacon, and 2 Tbsp. chopped fresh chives. Do ahead: Potato soup can be made 1 day ahead; refrigerate in an airtight container and reheat over medium-low heat until steaming (don’t let boil). Editor’s note: This potato soup recipe was first printed in the November 1998 issue of ‘Gourmet’ as ‘Cheddar Potato Soup With Bacon.’ Head this way for more comfort food favorites →
(about 8 oz.) grated sharp cheddar cheese2 cupsKosher salt and freshly ground black pepperbacon, cut into 1" pieces4 slices. chopped fresh chives2 Tbsp
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