Ingredients
4 servings
4 slices bacon, cut into 1″ pieces
1 large yellow onion, peeled and finely chopped
1 lb. waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes
¼ cup (31 g) all-purpose flour
¼ cup dry white wine
1½ cups chicken broth
2 cups (about 8 oz.) grated sharp cheddar cheese
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh chives
Directions
Step 1
Cook 4 slices bacon, cut into 1″ pieces, in a large heavy saucepan or Dutch oven over medium heat, stirring often, until browned and crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels or a wire rack to drain, reserving fat in pan.
Step 2
Cook 1 large yellow onion, peeled and finely chopped, in reserved fat over medium-high heat, stirring occasionally, until softened, about 8 minutes.
Step 3
Meanwhile, peel 1 lb. waxy potatoes, such as red potatoes, new potatoes, or fingerling potatoes, and cut into ½” dice, and whisk ¼ cup (31 g) all-purpose flour with 1¾ cups water in a measuring cup; reserve both. Add ¼ cup dry white wine to onions and stir, scraping up any bits stuck to the bottom of the pan; cook 1 minute. Add reserved flour mixture, followed by reserved potatoes and 1½ cups chicken broth; bring just to a simmer. Reduce heat to medium-low and cook until potatoes are just tender, 8–10 minutes.
Step 4
Reduce heat to low and gradually stir in 2 cups (about 8 oz.) grated sharp cheddar cheese (do not let boil). Season with kosher salt and freshly ground black pepper. Divide soup among four bowls, top with crispy bacon, and 2 Tbsp. chopped fresh chives.
Do ahead: Potato soup can be made 1 day ahead; refrigerate in an airtight container and reheat over medium-low heat until steaming (don’t let boil).
Source: epocurious.com
