Two weeks ago we moved from the Napa Valley to southern Oregon. Let me tell you, it rains a lot here!! I had to put on my thinking cap for something comforting for those cold, rainy nights. Cheesy Potato Soup with Bacon it is!!
Wolfgang Puck has a good recipe, but as usual, I modified it some for our tastes. We added some Monterey Jack and subtracted the leeks and carrot. I also used an immersion blender to make the texture more creamy. I hope you like it as much as my family did!!
Cheesy Potato Soup with Bacon
1/4 pound bacon, diced
1/4 cup butter
1 large onion, diced
1 tsp. minced garlic (about 1 clove)
1/2 cup flour
6 cups chicken broth
3 lb. russet potatoes, peeled and diced
8 ounces shredded cheddar cheese
8 ounces shredded Monterey Jack cheese
dash of salt
1/4 tsp. ground pepper
1 cup heavy cream
In a large saucepan, cook bacon over medium-high heat, until crisp. Remove from pan with slotted spoon. Drain on a paper towel and set aside.
Add butter and melt.
Add onion and garlic. Cook for about 5 minutes, until softened.
Stir in flour. Gradually add in chicken stock, stirring constantly.
Add potatoes. Bring to a boil. Reduce heat and cook for 15 minutes, or until potatoes are tender.
Place cheese in a large mixing bowl. Stir in about 1/4 of the hot soup, mixing until smooth. Stir the hot cheese mixture into the soup in the saucepan.
Gradually stir in heavy cream, salt and pepper. Continue to heat soup until thickened and hot.
Using immersion blender, blend soup in pot until smooth. (Alternatively, you can put batches of soup in a traditional blender and pulse until smooth.)
Serve, garnished with bacon. We enjoyed ours with grilled cheese sandwiches. Overkill? I think not!!