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POTATO AND CHEDDAR SOUP WITH CRISPY BACON

  • 4.78 Star
    rating
  • Timer Prep 10 min
    Cook 25 min
  • Chart 445.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely chop the onions. Peel and dice the white potatoes. Crush the garlic cloves. Grate the mature Cheddar.

Method

  1. 1 Melt the butter in a pan, then cook the onion and garlic for 3-4 minutes, or until soft.
  2. 2 Add the potatoes and stock, and bring to the boil; simmer for 15 minutes. Move on to the next step while you wait.
  3. 3 Dry-fry the bacon until crispy, then set aside.
  4. 4 Add the milk to the soup and warm through.
  5. 5 Remove from the heat, stir through three-quarters of the cheese, then whizz with a stick blender until smooth.
  6. 6 Season to taste, adding a little water if you prefer a thinner consistency.
  7. 7 Divide among bowls to serve and garnish with the bacon and the remaining cheese.

9 Reviews

  • Laura

    It's so easy to make that next time we are having it I'm going to let my 13 year old make it and it tastes great too

  • Anita

    I am not a confident cook but this soup was not only easy but very tasty loved it..

  • Flo

    So easy to make and beautifully tasty!!! Makes the most amazing hearty lunch tucked up infront of the fire with some homemade rustic bread! A*

  • Catriona

    Really delicious recipe. I've made it twice already and will definitely make it again. I take it in as a lunch sometimes without the bacon so having it at home with is a real treat.

  • Clare

    Easy to make with store cupboard ingredients and tastes delicious.

  • John Stillman

    Amazing recipe can't wait to do more of them regards john

  • Frances

    Made this soup 3 times as the family loves it!!! Easy and very tasty!!'

  • Tanya

    Fabulous soup, freezes well. A regular for me, have adapted it to make it healthier and still tastes good.

  • Megimoo

    Family loved this - had to make another pot the following night