Cheddar Potato Soup with Wine

by elyn_ryn

This is a delicious cheddar potato soup and one of my sister’s recipes. She made this a lot a few years back and I remember thinking back then that it was really tasty. She has wonderful recipes that always turn out delicious and this soup is no exception!

This soup is a little different from the usual heavy cream potato soups. I would even say it is akin to stewed potatoes, a side dish in which potatoes are cooked in water and butter but aren’t quite a soup. This recipe uses bacon grease instead of butter to flavor it and it has white wine in it. As with many stews and soups, it is best the next day.

After cooking the bacon, the leftover grease is used to cook the onions and then you deglaze the pan with the white wine. Add water, flour, broth, and potatoes and cook until the potatoes are tender, which is only about 18 minutes.

Cheddar cheese is added last and it gives it a cheesy flavor that is just the right amount of richness.

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Cheddar Potato Soup with Wine
A potato soup with white wine, cheddar cheese, and bacon that can be made gluten-free by substituting cornstarch or gluten-free flour for regular flour.
Votes: 2
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop bacon and set aside. Chop onion and set aside. Wash, peel, and cube potatoes and set aside.
  2. In a heavy Dutch oven, fry the bacon on medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
  3. To the pan, add the onion and cook until softened. Add the wine to deglaze the pan and cook for a couple of minutes or until it reduces.
  4. In a measuring cup or bowl with a spout, whisk together the flour (or cornstarch) and water until there are no flour lumps. Add the mixture to the pan and stir.
  5. Add the potatoes and broth. Simmer with a propped lid for 18-20 minutes or until the potatoes are tender.
  6. Remove the soup from the heat. Add the cheese and stir until melted. Add salt and pepper if desired.
  7. Spoon into bowls and garnish with cooked bacon and green onion.
Recipe Notes

This soup can be gluten-free by substituting cornstarch or gluten-free flour for regular flour. I recommend using a gluten-free flour that is cup-for-cup, meaning that it can be substituted in exactly the same quantity as regular flour. One brand I use is Cup4Cup and can be found in many grocery stores and online.  Click here to link to this flour.

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