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.