Cheesiest Potato Soup

Tiffany & I have been swapping soup recipes all winter. This is the latest one: cheesiest potato soup, as Tiffany says, "because if it's not the cheesiest, why bother?!"

Adapted from All Recipes.

Cheesiest Potato Soup
Serves 6

2 tablespoons butter
2 cloves garlic
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup half and half
1 3/4 cups shredded sharp Cheddar cheese
1/2 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 package chopped pancetta or 4 strips bacon chopped

1. In a large saucepan over medium heat, melt butter. Cook onion and garlic in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2. In a separate skillet, cook pancetta or bacon until done.

3. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt, cayenne, and cooked pancetta or bacon. Bring to a low boil and cook, stirring, until thickened, 5 minutes. Serve.

Kim's Notes: Okay, do not pour the potato mixture into a food processor. It's too much liquid & it will drain out before you can stop it. It will however, make your dog happy, as she will be licking chicken broth off your floor all night, but it will ruin your soup. Use a blender instead. Luckily, I had still had some chicken broth left, so we added that, some water, & kept going. Lesson learned.

This soup was still really good, Cuisinart disaster aside. Definitely recommend it. Serve with some good, crusty bread. Delish!