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.
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