Cheddar Potato Soup

Baby it’s cold outside! There’s a certain chill in the air that’s hinting at the inevitable arrival of a cold and snowy winter. It’s nothing that a piping hot bowl of creamy soup can’t fix. I personally am a big fan of a hearty rib-sticking potato soup and Cheddar Potato Soup is so creamy, silky and cheesy, with a hint of bacon, that you will quickly become a potato soup fan too! Cooked in about 30 minutes on top of the stove and pureed to perfection with an immersion blender, this soup is a quick and easy way to warm up to the chill of an impending winter. Bring it on winter, we’re ready for you now!

Cheddar Potato Soup

2016-12-08 22:05:00

Serves 4

Cheddar Potato Soup is creamy, silky and cheesy with a hint of bacon and quick and easy to make for dinner!

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472 calories

33 g

87 g

31 g

19 g

18 g

569 g

1274 g

8 g

0 g

9 g

Nutrition Facts

Serving Size

569g

Servings

4

Amount Per Serving

Calories 472

Calories from Fat 271

% Daily Value *

Total Fat 31g

47%

Saturated Fat 18g

92%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 87mg

29%

Sodium 1274mg

53%

Total Carbohydrates 33g

11%

Dietary Fiber 4g

18%

Sugars 8g

Protein 19g

Vitamin A

140%

Vitamin C

39%

Calcium

41%

Iron

18%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 slice bacon, chopped
2. 2 Tbs. butter
3. 2 leeks, white and light green, chopped, 2 cups
4. 2 carrots, peeled and chopped, 1 cup
5. 1 stalk celery, chopped, 1/2 cup
6. 1 clove garlic, minced
7. 1/2 tsp. kosher salt
8. 1/4 tsp. pepper
9. 1 lb. red potatoes, cut in 1-inch pieces, about 3 cups
10. 4 cups chicken broth
11. 1 cup shredded sharp cheddar cheese
12. Suggested garnishes: shredded cheddar cheese, chopped scallions, sour cream, crumbled crisp-cooked bacon

Instructions

1. In medium saucepot cook bacon and butter until butter is melted. Add leeks, carrot, celery, garlic, kosher salt and pepper and cook until vegetables are softened, 5-7 minutes.
2. Add potatoes and broth and bring to a boil over medium-high heat. Cook 20 minutes or until potatoes are very tender.Add cheese, stirring until cheese is melted.
3. Using an immersion blender, puree soup.
4. Garnish, if desired, with additional cheddar cheese, chopped scallions, sour cream and crumbled crisp-cooked bacon.

Notes

1. Makes 6 cups.

By GG

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calories

472

fat

31g

protein

19g

carbs

33g

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