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    Cheddar and Chive Soup

    Le Gourmet TV

    by Le Gourmet TV

    This recipe makes 8 servings

    3 - 5 russet potatoes, (2 lb/900 g total), peeled and chopped
    1 onion, chopped
    4 -5 slices bacon, (4 oz/115 g total), chopped
    2 cloves garlic, chopped
    ¾ tsp (4 mL) salt
    ½ tsp (2 mL) pepper
    ¼ tsp (1 mL) dried rosemary
    4 cups (1 L) Easy Chicken Stock recipe

    1 cup (250 mL) shredded old Cheddar cheese
    ¼ cup (60 mL) crumbled cooked bacon, (about 5 slices)
    ¼ cup (60 mL) chopped fresh chives
    ¼ cup (60 mL) sour cream

    Combine in a slow cooker, potatoes, onion, bacon, garlic, salt, pepper, rosemary, and stock. Cover and cook on low for 5 to 8 hours.
    Skim off fat if needed. Use an immersion blender to purée soup until smooth.
    Ladle soup into bowls & garnish with cheese, bacon, chives and sour cream.