Brandied Potato and Cheese Soup Recipe

Name: Brandied Potato and Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 russet potatoes, peeled and cubed; 10 slices bacon, diced; 12 medium sweet onion, diced; 6 garlic cloves, minced (or 1 Tbs. minced garlic); 3 cups chicken stock; 2 cups light cream; ½ teaspoon salt (more or less to taste); ¼ teaspoon black pepper; 1 tablespoon Worcestershire sauce; 1 teaspoon nutmeg; ¼ cup brandy (or more to taste. I use 1/2 cup); ½ cup shredded cheddar cheese; ½ cup shredded parmesan cheese

Servings: persons

6 russet potatoes, peeled and cubed
10 slices bacon, diced
12 medium sweet onion, diced
6 garlic cloves, minced (or 1 Tbs. minced garlic)
3 cups chicken stock
2 cups light cream
½ teaspoon salt (more or less to taste)
¼ teaspoon black pepper
1 tablespoon Worcestershire sauce
1 teaspoon nutmeg
¼ cup brandy (or more to taste. I use 1/2 cup)
½ cup shredded cheddar cheese
½ cup shredded parmesan cheese

1
In a large stock pot, boil the potatoes in salted water until fork tender.
2
Drain and return to pot.
3
Coarsely mash the potatoes.
4
Meanwhile, fry the bacon until brown and lightly crisped.
5
Remove from pan and drain on paper towels.
6
Reserve 1 Tbs.
7
bacon fat, discard the rest.
8
Lightly brown the onions in the 1 Tbs.
9
bacon fat.
10
When onions are translucent, add the garlic.
11
Add the chicken stock, light cream, salt, pepper, brandy, nutmeg, Worcestershire sauce,bacon, and onions with garlic to the potatoes in the stock pot.
12
Heat until boiling.
13
Reduce heat to low and simmer soup for 30 min., stirring frequently.
14
Add the cheddar and parmesan cheeses, being careful to prevent boiling, as the cheddar will turn stringy if boiled.
15
Heat until cheeses have melted, about 5-10 minutes.
16
Enjoy!

1662

kcal

Calories

Fat

102

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 russet potatoes, peeled and cubed, 10 slices bacon, diced, 12 medium sweet onion, diced, 6 garlic cloves, minced (or 1 Tbs. minced garlic), and more.

Yes, Brandied Potato and Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brandied Potato and Cheese Soup

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