Potato Cheddar Soup

Photo by Eric Prouzet on Unsplash

From the kitchen of Andrea Andros

Cook until crispy:

8 slices bacon

Crumble and set aside.

Discard most of bacon grease.

Add to pot:

remaining bacon grease

3 medium onions, chopped

Saute until soft & translucent, about 6 minutes.


3 c chicken stock

3 c water

Bring to a boil, then lower heat to a simmer.


3 lbs potatoes, peeled, cut into 1/2 inch cubes

Cook until tender.

In a small bowl, combine:

1/4 c flour

enough water to make a smooth liquid paste

Whisk into potato mixture to thicken.

In a food processor or blender, in batches, process:

1/2 lb (or more) grated cheddar cheese

about 4 c of the potatoes and broth

Process until smooth.

Return to pot.


1 Tbsp of Sherry or Madeira

1 tsp Worcestershire

the cooked bacon

Season with:

salt & pepper

Garnish with:

chopped parsley