Octoberfest Potato and Cheese Soup


1/4 lb sliced bacon, cut into thin pieces
1 large onion, chopped
3 lbs baking potatoes, peeled, cut into 1 inch cubes
4 1/2 cups chicken stock
kosher salt and black pepper to taste
1 1/2 cups cheddar or cheese of your choice, grated
1/4 cup chopped chives
  • 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 tbs of the bacon fat and reduce the heat to low.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Stir in potatoes, chicken stock, and salt and bring to a bowl.
  • Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, about 15 to 20 minutes.
  • Remove half the soup from the pan and puree in a food processor.
  • Return the puree to the pan and over low heat add the cheese and stir until melted.
  • Remove the pan from the heat, taste for seasoning and adjust if desired.
  • Serve the soup topped with the bacon and chives.




10 min


30 min


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