Potato and Cheddar-Cheese Soup

Potato and Cheddar-Cheese Soup
Photo by © Melanie Acevedo


  • 1 teaspoon salt
  • 4 ½ cups water
  • 3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
  • ¼ pound sliced bacon, cut crosswise into thin strips
  • ¼ cup chopped chives or scallion tops
  • 1 large onion, chopped
  • 6 ounces cheddar, grated (about 1 1/2 cups)

1. In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately ...

View full recipe at My Recipes


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