Potato Soup with Roasted Garlic Cheddar Cheese
Potato Soup with Roasted Garlic Cheddar Cheese is a creamy potato and vegetable soup. This soup is full of Yukon Gold potatoes, celery, carrots, leeks, red pepper and garlic. And, all these veggies are simmered in chicken stock and cream. To add even more flavor, roasted garlic cheddar cheese is stirred into the soup. You can also use extra sharp cheddar cheese. Finally, the soup is topped with crumbled bacon, scallions, and more cheese.
The Equipment I Used
- A Dutch Oven- I really like making my soups in a Dutch oven. But, you can use any four quart pot that you like. This is a one pot meal, so this is the only equipment you’ll need.
The Ingredients Needed for Potato Soup with Roasted Garlic Cheddar Cheese
- Bacon- Use your favorite bacon. Mine is Niman Ranch applewood smoked bacon.
- Onions- I used plain yellow onions.
- Potatoes- I used Yukon Gold Potatoes, since that’s what I had. But, you could also use red potatoes, or russet potatoes.
- Leeks- I really love their flavor. Just be sure to soak the sliced leek in cold water, to get out all the grit.
- Chicken Stock- I always use homemade stock. The recipe is attached.
- Cheese- I use Roasted Garlic Cheddar Cheese, made by Yancy’s. But, any extra sharp cheddar cheese would be terrific in this.
How I Made my Potato Soup
- First, I fried my bacon. I watched it closely, to make sure it didn’t burn.
- Next, I cooked all the vegetables until they were softened.
- Then, I added the cream, milk, and stock and simmered it until the potatoes were tender.
- Next, I stirred in the cheese.
- Finally, I topped each bowl with more cheese, scallions, and crumbled bacon.
We all really enjoy this Potato Soup with Roasted Garlic Cheddar Cheese. Today, we had the first snowfall of the new year, and this was the perfect snowy day soup!
Potato Soup with Roasted Garlic Cheddar Cheese
A creamy potato and vegetable soup with roasted garlic cheddar cheese and bacon.
Ingredients
- 4 slices chopped bacon
- 1 tbsp. butter
- 1 cup each chopped onion, red pepper, leeks, carrots, celery
- 1 tbsp. chopped garlic
- 3 cups peeled and diced Yukon Gold Potatoes
- ¼ tsp. each black pepper and kosher salt
- 1 bay leaf
- 2 sprigs of thyme
- 2 cups chicken stock
- ½ cup each whole milk and heavy cream
- 1½ cups roasted garlic cheddar cheese or sharp cheddar
- ¼ cup diced scallions
Instructions
- In a Dutch oven, cook the bacon until it's crisp, and then remove it to drain. Remove all but three tablespoons of fat from the pot.
- Then, add all the vegetables, butter, and herbs to the pot. Also, add the salt and pepper. Cook on low heat for about ten minutes, until the potatoes are starting to soften.
- Add the stock, milk, and cream to the pot and bring it to a simmer. Cover the pot and simmer for twenty minutes, or until the potatoes are tender.
- Stir in one cup of the roasted garlic cheddar cheese and stir until melted.
- Top each bowl with the crumbled bacon, scallions, and the rest of the cheese.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
