Wednesday, October 9, 2013

Cheddar & Potato Perogy Soup

Cheddar & Potato Perogy Soup
I wanted to make a baked potato soup, but I think it ended up being more like a perogy soup because of the cheddar. It turned the soup into a beige/light orange colour. It's very filling, that's for sure. Perfect for cold Fall/Winter nights. :)

K really liked the soup. The little weirdo didn't care for the bacon so he would spit it out. Otherwise he ate everything that was in his bowl (see picture) and more! Note to self: don't let him feed himself soup. It's a mess waiting to happen. =|

I have bacon fat again from making this. I'm so happy. It's liquid gold man. LIQUID GOLD!

Cheddar & Potato Perogy Soup
(serves 6)

  • 1 lb bacon, chopped into 1 inch pieces
  • 1/4 cup all purpose flour
  • 4-5 large russet potatoes, diced
  • 1 large onion, finely diced
  • 3 garlic cloves, minced
  • 2 1/2 cups chicken broth
  • 3 cups whole milk
  • 2 cups cheddar cheese, shredded
  • 1 cup sour cream or french onion dip
  • 1 bunch green onion, finely diced
  • Salt and pepper, to taste

  1. In a large pot or Dutch oven, cook bacon until crispy. Transfer bacon bits onto a paper towel lined bowl or plate. Set aside.
  2. Pour out all but about 1/4 cup of bacon fat.
  3. Whisk in flour to form a roux. Add onions and garlic. Cook until roux and onion mixture is golden in colour.
  4. Gradually whisk in chicken broth and then milk. Add diced potatoes and simmer for 20 minutes, or until potatoes are fork tender.
  5. Use a potato masher and roughly mash potatoes. Turn off heat. Add cheddar cheese, sour cream (or french onion dip), green onions and reserved bacon bits. Stir until cheese has melted. Season with more salt and pepper, if necessary.
  6. Serve with salad, sandwich, bread or by itself.