All American Creamy Potato Soup with Bacon and Cheddar Cheese

I know I’m kind of bacon oriented lately. I’m sorry about the euphemism. The truth is I think life tastes better with bacon. Besides, it’s still winter, no matter the flowers and the daylight saving time.

This soup is an American classic: potatoes flavored with onion, celery and bacon, and garnished with cheddar cheese and ciboulette.
If you are on a diet, counting calories or concerned about fat in your food, I must warn you: this is not a recipe for you.
If you want comfort food, then this rich flavor extravaganza will fulfill you and make your tummy happy.
Here is my recipe, which tastes much better the day after.
Potato Soup with Bacon and Cheddar Cheese | Ingredients for 4 portions
8 slices of frozen bacon cut in bits
2 pounds of red skin potatoes, peeled and diced
1 quart of water
2 Tbs. of butter
1 medium onion chopped
2 celery stalks chopped
1 cup of low fat milk
2 cups of cheddar cheese shredded, divided
Coarse sea salt
Freshly ground black pepper
½ cup of ciboulette finely chopped (for garnishing)

In a pan over medium heat, cook the bacon until golden but not crispy, around 5 minutes. Place the bacon in paper towels. Discard the bacon fat. In the same pan, melt the butter and sauté the onion and celery until tender, 6-8 minutes. In the mean time, put the potatoes and the water to boil. Once they boil, add the sautéed onion and celery. Reduce the heat and boil for 20 minutes, semi covered. With an immerse blender, blend all the ingredients until creamy. Add the milk and the bacon. Simmer for 10 minutes. Add half of the cheddar cheese and stir. Add salt and pepper to taste. Serve and garnish with cheese and ciboulette.
To print the recipe click here.

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