Potato and Cheddar Soup Recipe

Name: Potato and Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 onion, preferably Vidalia, chopped; 1 carrot, chopped; 1 stalk celery, chopped; 2 cloves garlic, finely chopped; 1 teaspoon chopped fresh thyme; Coarse salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth; 3 cups (whole or lowfat) milk; 4 russet potatoes, peeled and cubed (about 1 3/4 pounds); 3 cups packed grated sharp Cheddar cheese (about 12 ounces); Snipped fresh chives, for garnish; Bacon Croutons (recipe follows), for garnish (optional); 4 ounces country-style bread, cut into 1/2-inch cubes (about 3 cups); 6 slices thick-cut bacon, cut into lardons (see page 179); 1 tablespoon canola oil; Freshly ground black pepper; (makes 2 cups)

Servings: persons

2 tablespoons canola oil
1 onion, preferably Vidalia, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
Coarse salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth
3 cups (whole or lowfat) milk
4 russet potatoes, peeled and cubed (about 1 3/4 pounds)
3 cups packed grated sharp Cheddar cheese (about 12 ounces)
Snipped fresh chives, for garnish
Bacon Croutons (recipe follows), for garnish (optional)
4 ounces country-style bread, cut into 1/2-inch cubes (about 3 cups)
6 slices thick-cut bacon, cut into lardons (see page 179)
1 tablespoon canola oil
Freshly ground black pepper
(makes 2 cups)

1
In a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
2
Add the onion, carrot, celery, garlic, and thyme.
3
Season with salt and pepper.
4
Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes.
5
Sprinkle the flour over and cook, stirring, for 2 minutes.
6
Gradually whisk in the stock, and then the milk.
7
Add the potatoes and bring the soup to a boil over high heat.
8
Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
9
Add the cheese, about 1/3 cup at a time, stirring until melted and smooth after each addition.
10
Taste and adjust for seasoning with salt and pepper.
11
To serve, ladle the soup into warmed bowls.
12
Sprinkle with chives and croutons and serve immediately.
13
Position an oven rack in the center of the oven and preheat the oven to 350F.
14
In a large bowl, combine the bread, bacon, oil, and pepper.
15
Toss to coat.
16
Transfer to a rimmed baking sheet.
17
Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

1337

kcal

Calories

Fat

Carbs

122

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 19 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 onion, preferably Vidalia, chopped, 1 carrot, chopped, 1 stalk celery, chopped, and more.

Yes, Potato and Cheddar 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.

Potato and Cheddar Soup

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