Cheddar Potato Soup with Bacon

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton

This recipe can be prepared in 45 minutes or less.

Yield

Makes about 5 cups

Ingredients

1. • 4 bacon slices
   • 1 large onion
   • 1 pound boiling potatoes
   • 1/4 cup all-purpose flour
   • 1 3/4 cups water
   • 1 1/2 cups chicken broth
   • 1/4 cup dry white wine
   • 2 cups grated sharp Cheddar (about 8 ounces)
   • 2 tablespoons chopped fresh chives

Preparation

1. 1. Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.
   2. While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. In a measuring cup stir together flour and water and add to onion with potatoes and broth. Simmer mixture 5 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.
   3. Reduce heat to low and gradually stir in Cheddar (do not let boil).
2. 1. Divide soup among 4 bowls and sprinkle with bacon and chives.

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