Potato-Cheddar Soup


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


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


  • 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 medium heat. Add the leek and sauté until translucent, about 2 minutes. Add the potatoes and broth and stir. Bring to a boil, then reduce the heat to low. Cook, covered, until the potatoes are tender, about 15 minutes.

  • Purée the soup

    Raise the heat to medium, add the milk and ½ teaspoon pepper, and bring just to a simmer. Using a food processor or blender, process the soup to a smooth purée. Return to the saucepan and reheat to serving temperature. Add the cheese and stir until melted. Season to taste with salt and pepper. Ladle the soup into bowls, sprinkle with the bacon, and serve.