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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Potato Soup with Blue Cheese and Bacon Recipe

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This recipe for Potato Soup with Blue Cheese and Bacon is from Daddy's Little Red Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bacon slices

2 cups chopped onion
1 large leek (white or pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3¾ cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine

4 ounces blue cheese, crumbled
Directions:
Directions:
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.

Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery, and carrots to pot. Cover, reduce heat to low, and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato, and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.

Place cheese in processor. Add 1½ cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)

Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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