- 2 strips sliced bacon, cut into pieces
- 1/2 onion – chopped
- 2 large russet potatoes – peeled and chopped ( see note below )
- 2 cups water
- 1/2 teaspoon salt
- 3 ounces cheddar, grated – about 1 cup)
- 2 TBL chopped chives or scallion tops
STEP BY STEP
- In a large saucepan, cook the bacon until crisp
- Remove the bacon and set aside on a paper towel
- Pour off all but 1 tablespoons of the bacon fat
If you don’t have 1 tablespoons, add a bit of canola oil
- Reduce the heat to low
- Add the onion and cook until softened – about 5 minutes
- Stir in the potato pieces until they start to brown
- Add water and salt and bring to a boil
- Simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes
- If you want a creamy soup, pour the soup into a blender and puree
For a more rustic soup, use a potato masher to do most of the work.
- Return the potatoes to the pan
- Still over low heat, add the cheese bits and stir until melted
- Remove the pan from the heat
- Taste the soup and season with salt, pepper or cumin to the desired taste
- Serve the soup topped with the bacon and chives, and a dollop of sour cream
MORE STUFF YOU NEED TO KNOW
- Boiling potatoes have less starch than baking potatoes and consequentially hold together better when boiled. This is why they are used in dishes such as potato salads. Not in this soup, though. Since we want most of the potato to break down into smaller pieces and thicken the soup, baking potatoes are preferred.
- For Vichyssoise, prepare soup as above, then add 1/2 cucumber – peeled and seeded and 1 TBL light cream. Let soup chill, then add Vichy ingredients and blend in a blender until smooth. Refrigerate several hours. Garnish with chopped chives.
- SAFETY TIP: If you blend your hot soup, DO NOT put the lid tightly on the blender. The explosion of hot air will spread hot potato soup all over your kitchen, ceiling and face. Leave the lid off, and cover the top with a heavy towel or wash cloth.