![Potato and Cheddar Cheese Soup](https://cdn.statically.io/img/www.foodandwine.com/thmb/P4s3qEJIS0sZmhyWf7kuROtHNLg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/potato-and-cheddar-cheese-soup-hero-05-26e02392269d480b9e6decf24f7051a1.jpg)
Cara Cormack
Frequently asked questions
What kind of potato is best for soup?
Boiling potatoes have less starch than baking, or russet, potatoes and consequentially hold together better when boiled. This is why they're often used in soups and for potato salads. Not in this soup, though. Since we want some of the potato to break down into smaller pieces and thicken the soup, baking potatoes are the perfect choice.
Will cheddar cheese melt in soup?
Cheddar will definitely melt here — but you'll want to start with block cheese for this cheddar potato soup. Pre-shredded cheese, though convenient, is coated with an anti-clumping agent that interferes with the cheese's ability to melt smoothly and evenly.
Notes from the Food & Wine Test Kitchen
A few simple ingredients make a sumptuous potato cheese soup. Be sure to use a high-quality cheddar; it's crucial to the dish's flavor. Choose a yellow cheese for the richest color. For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon or masher. To finish, each bowl gets garnished with a smattering of crisp bacon and vibrant green chives.
Suggested pairing
Serve a Washington State Merlot with this rich and smoky soup. Merlots from Washington's Columbia and Yakima Valleys are a bit more restrained than their brethren from California and have a distinct mineral undercurrent that makes them a natural here.
Ingredients
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1/4 pound sliced bacon, cut crosswise into thin strips
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1 large onion, chopped
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3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
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4 1/2 cups water
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1 teaspoon kosher salt
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6 ounces cheddar, grated (about 1 1/2 cups)
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1/4 cup chopped chives or scallion tops, for serving
Directions
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Cara Cormack
Gather the ingredients.
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Cara Cormack
In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat; if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
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Cara Cormack
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
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Cara Cormack
Stir in the potatoes, water, and salt and bring to a boil.
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Cara Cormack
Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
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Cara Cormack
Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher.
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Cara Cormack
Return the puree to the pan. Over low heat, add the cheese and stir until melted.
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Cara Cormack
Remove the pan from the heat. Taste the soup and add more salt if needed.
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Cara Cormack
Top the soup with the bacon and chives to serve.