Creamy Potato Soup with Bacon & Cheddar Cheese
This creamy potato soup with bacon and Cheddar cheese is an America classic and the epitome of comfort food.
Servings: 8
Ingredients
- of low fat milk
- 2 cups of cheddar cheese shredded divided
- Coarse sea salt
- Freshly ground black pepper
- ½ cup of ciboulette finely chopped for garnishing
Instructions
- In a pan over medium heat, cook the bacon until golden but not crispy, around 5 minutes.
- Place the bacon in paper towels. Discard the bacon fat.
- In the same pan, melt the butter and sauté the onion and celery until tender, 6-8 minutes.
- In the mean time, put the potatoes and the water to boil.
- Once they boil, add the sautéed onion and celery. Reduce the heat and boil for 20 minutes, semi covered.
- With an immersion blender, blend all the ingredients until creamy, being careful not to over blend.
- Add the milk and the bacon.
- Simmer for 10 minutes.
- Add half of the cheddar cheese and stir.
- Add salt and pepper to taste.
- Serve and garnish with cheese and ciboulette.