Potato and bacon with cheddar [soup] from The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts...One Bowl at a Time (page 72) by Sharon Hapton and Pierre Lamielle

  • thyme
  • potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute Emmenthal cheese, Fontina cheese, or Monterey Jack cheese for aged cheddar cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Emmenthal cheese, Fontina cheese, or Monterey Jack cheese for aged cheddar cheese.

  • averythingcooks on February 27, 2026

    Potato leek soup always surprises me as such simple ingredients give a really flavourful soup even before any extra add-ins. I rendered the fat from some "fatty bacon ends" that I keep in a freezer jar (then discarding the solids) & used that fat to cook the leeks. We had a discussion re: to leave chunky or to use the immersion blender and the latter won this time. After blending, the aged cheddar, less sour cream than called for + cubed ham (our preference over pieces of bacon) went in & we really enjoyed this filling soup.

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