Potato & Cheddar Soup

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SERVINGS
6
PREP TIME
10
MIN
COOK TIME
30
MIN
TOTAL TIME
40
MIN
DIFFICULTY
Easy
  • 16 oz FARMER JOHN CLASSIC BACON, chopped
  • 4 Medium Yukon Gold potatoes
  • 1 Medium onion, peeled & roughly chopped
  • 4 garlic cloves, peeled & roughly chopped
  • 8 cups chicken stock
  • 2 tsp sal
  • 1 tsp pepper flakes
  • 1 tsp black pepper, freshly ground
  • 1 cup Half & Half
  • 8oz Sharp Shredded Cheddar Cheese + more for extra toppings
  • Pickled Jalapeños, recipe as follows

Pickled Jalapeños

  • 6 jalapeños, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • 1 tsp salt
  • 4 Tbsp sugar
  1. Cook BACON according to directions, set aside and save the bacon fat
  2. Cut potatoes, onions and garlic.
  3. In a medium stock pot, drizzle BACON fat to sauté onions over medium heat. Add garlic and sauté with the potatoes.
  4. Add 8 cups of chicken stock, salt, pepper flakes and black pepper. Boil for 15-20 minutes.
  5. Once the potatoes have softened, use your stick blender to puree the soup. Then, slowly add the half & half and fold in the cheese.
  6. Serve immediately, topped with crisp bacon, more shredded cheese & Pickled Jalapeños.

Pickled Jalapeños

  1. Cut jalapeños while vinegar, water, sugar and salt come to a boil.
  2. Pour the vinegar mixture into a jar. Add your sliced jalapeños.
  3. Cool & use as desired. Store in the refrigerator.