Finally! Nailed the weather with one of my recipe posts! This week here in North Dakota, we’ve experiened a drop in temps. The leaves are falling and blowing around. It feels like fall. And what feels more like fall than a nice warm bowl of soup. I LOVE soup. In my mind, there are few things that make my day better than a bowl of warm soup with fresh baked bread. Of course, all my favorite soups are usually laden with cream, but that’s what makes them good right?
This cheddar potato soup is the stick to your bones, kind of delicious. It’s creamy. It’s got bacon in it. How can you go wrong? I served it alongside some of my FAVORITE bread ever! Tastefully Simple’s Bountiful Beer Bread. Seriously, you will want to eat half the loaf. It’s THAT good!
- 5-6 slices bacon
- 1/4 cup butter
- 1 onion, diced
- 1 carrot, diced
- 1 clove garlic, minced
- 1/2 cup flour
- 6 cups chicken stock
- 3 pounds potatoes, peeled and chopped (I used reds)
- 1 pound cheddar cheese, shredded
- 1 cup heavy cream
- salt and pepper to taste
- In a large dutch oven, cook bacon over medium high until crispy. Remove and set aside. Add 1/4 cup butter and melt.
- Add onion, carrots, and garlic. Cook for a few minutes until onions become translucent. Stir in flour. Slowly add the chicken stalk while using a whisk to stir.
- Add potatoes. Bring the soup to a boil. Reduce the heat, cook covered for about 15-20 minutes or until potatoes are tender.
- Ladel some hot soup out of the pot into a small bowl. Stir in the shredded cheese, mixing until smooth. Return the mixture to the soup.
- Stir in the heavy cream, add salt and pepper to taste.