Name: Potato-Cheddar Soup
Yield: Makes 4 Servings
Ingredients: Thick-cut bacon, 4 slices, chopped; Leek, 1, white part only, halved, rinsed, and thinly sliced; Salt and freshly ground pepper; Sharp Cheddar cheese, ½ cup (2 oz/60 g) shredded; Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Russet potatoes, 3 large, peeled and cubed; Milk, 3 cups (24 fl oz/750 ml)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Thick-cut bacon, 4 slices, chopped
Leek, 1, white part only, halved, rinsed, and thinly sliced

Method

Cook the bacon and vegetables

In a large saucepan over medium heat, cook the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the bacon drippings from the pan and return to

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Potato-Cheddar Soup

Ingredients

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