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Ingredientes
- 1/4 lb smoked sliced bacon coarsely minced
- 1/4 c. butter
- 2 sm leeks trimmed, minced
- 1 lrg onion minced
- 1 x carrot peeled, minced
- 1 x garlic clove chopped
- 1/2 c. flour
- 6 c. Chicken Stock (see recipe)
- 3 lb Idaho potatoes peeled, and cut into 1/2" cubes
- 1 lb Vermont Sharp Cheddar cheese grated
- 1/3 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. heavy cream
Direcciones
- In a large saucepan cook bacon over medium-high heat till crisp. Remove with slotted spoon, set aside. Drain all but 1 Tbsp. drippings. Add in butter and heat.
- Add in leeks, onion, carrots and garlic and cook for 5 min. Stir in flour. Gradually stir in chicken broth.
- Add in potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 min or possibly till potatoes are tender.
- Place cheese in a large mixing bowl. Stir in about a quarter of the warm soup, mixing till smooth. Return cheese mix to saucepan.
- Gradually stir in heavy cream, salt and grnd pepper. Continue to heat soup till almost boiling.
- Serve garnished with thinly sliced scallions or possibly chives.
- This recipe yields 6 servings.
- Comments: This classic winter soup combines the hearty flavors of cheddar cheese and bacon in a thick soup. It should be served with chunks of hot French Bread in front of an open fire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 6 servings | |
| Calories 423 | |
| Calories from Fat 214 | 51% |
| Total Fat 24.13g | 30% |
| Saturated Fat 12.45g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 740mg | 31% |
| Potassium 1038mg | 30% |
| Total Carbs 42.54g | 11% |
| Dietary Fiber 5.6g | 19% |
| Sugars 2.8g | 2% |
| Protein 9.93g | 16% |
