Chunky Cheese Potato Soup and Wilted Spinach Salad
This recipe creates a hearty and comforting Chunky Cheese Potato Soup, made rich with bacon, potatoes, and a generous amount of cheddar cheese. Served often in a hollowed-out bread roll, it's a satisfying meal perfect for a cozy lunch or dinner, complemented by a simple wilted spinach salad.
Equipment
- 1 Large Pot or Dutch Oven
- 1 Slotted Spoon or Tongs
- 1 Chef's knife
- 1 Cutting Board
- 1 Ladle
Ingredients
Main
- 1/2 pound bacon
- 1/2 white onion diced
- 4 russet potatoes chopped
- 4 cups heavy cream
- Salt and pepper
- 2 cups grated cheddar cheese
- 1 teaspoon all-purpose flour
- 3 large rolls split
- Wilted Spinach Salad recipe follows
- 5 slices bacon
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1 bunch fresh spinach washed, stems removed
- 1 tomato chopped
Instructions
- In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
- Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
- Serve in a hollowed out bread roll.
Notes
Ensure bacon is rendered crispy but not burnt; this provides a flavorful base for the soup. When adding cheese, incorporating flour first (a technique similar to a roux) is crucial to prevent clumping and ensure a smooth, creamy texture. Add the cheese gradually over low heat, stirring constantly. For a richer flavor, consider adding a bay leaf during the potato simmering stage and a pinch of freshly grated nutmeg when the cheese is added. The potatoes should be tender, but not overly mushy to maintain some bite. Adjust consistency with a little extra stock or cream if desired.