The sounds of leaves rustling in the wind lulled me into an early and comforting sleep. Too bad that sleep was on our living room couch and lasted a mere twenty minutes before David cautiously woke me and escorted me to our cozy bed. We had a real fall day here in Southern California recently. It was cool enough during the day to wear a light long sleeve blouse, and cool enough to make me want some comforting potato cheddar soup for dinner. That evening, it got a little windy, which unfortunately is a predecessor to warmer weather. I soaked in as much of the faux fall as I could. I opened all the windows in our home, cuddled up on the couch with my grey cable knit blanket, and read a book. It was a lovely fall evening that I so wished would last.
Now I’m sitting in the school pick up line with my air conditioner blowing because it is 90 degrees fahrenheit today. I’m wearing sandals, a maxi skirt, and a tank top. This is not fall. This makes me very sad. It’s possible I’ve caused my family to dread fall because each day in the last few weeks that the temperature has dropped even slightly, I’ve made this soup. It really is so very comforting. It’s potatoes, and cheese, in a sourdough bread bowl. Cheese mixed with carbs served in carbs. How much better could it get? Oh right, serve it with some crispy bacon.
I sure do hope we get some more fall weather around here. I’ve got my boots and cottage socks all ready to be rocked. And my new favorite soup. Some rain would be nice, too. We did have a bit on Halloween night. That was lovely.
Potato cheddar soup isn’t exactly healthy, as it is full of so much cheese, but it is easy. I think peeling and chopping the potatoes is the hardest part. If you have an immersion blender, then you don’t even need to transfer this soup to another vessel for blending. A regular blender works fabulously, and I’m sure a food processor would as well. Serve with crispy bacon and chopped green onions for more flavor.
- 4 strips thick-cut bacon
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 4 good sized yukon gold potatoes (about 567 grams), chopped
- 1 teaspoon kosher salt
- 250 ml (1 cup) low sodium chicken stock
- 500 ml (2 cups) water
- 5 ounces (about 3 cups) freshly shredded sharp cheddar cheese
- 4 ounces (about 1/2 cup) sour cream or cream cheese
- juice of 1/2 a lemon
- chopped scallions, for garnish
- In a medium soup pot, saute the bacon until crisp, remove to a plate, and wipe about half the bacon grease out of the pan.
- To the remaining bacon grease, add the onions and garlic, and saute over medium heat until soft, about 5 minutes.
- Add the potatoes, salt, chicken stock, and water to the pot. Raise the heat to high and boil until the potatoes are fork tender, about 15-20 minutes, depending on the size of your potatoes.
- Using an immersion blender or regular blender, blend the soup until it is smooth and creamy. Sometimes I like to reserve some of the potatoes before blending so that the soup is a little chunky.
- Add the cheese, sour cream, and lemon juice to the soup and stir until melted, returning to the heat if necessary to melt the cheese.
- Serve the cheese in sourdough bread bowls, topped with the cooked bacon and chopped scallions.