Ingredients
- 1 1/2 tablespoons olive oil, divided
- 100 g smoked diced bacon
- 150 g onion, chopped (2 small yellow onions)
- 1 kg starchy potatoes, peeled and cut into cubes (2-3 cm)
- 500 ml chicken broth (or vegetable broth)
- 200 ml water
- 1/2 teaspoon salt, plus more to taste
- 100 g sharp cheddar cheese, freshly grated
- 2-3 tablespoons chives, chopped (for serving)
Instructions
- Cook the Bacon: Heat ½ tablespoon of olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set aside, leaving the bacon fat in the pot.
- Sauté the Onion: Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion and cook until softened, about 4-5 minutes.
- Cook the Potatoes: Add the cubed potatoes, broth, water, and salt. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the potatoes are very tender.
- Blend the Soup: Use an immersion blender to blend the soup until smooth, or leave some chunks for a heartier texture if you prefer. Alternatively, carefully blend the soup in batches using a regular blender—just be careful with the hot liquid!
- Add the Cheese & Serve: Stir in the grated cheddar cheese until melted. Taste and adjust seasoning if needed. Serve hot, topped with crispy bacon and chopped chives. Enjoy!
Nutrition
Notes
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