You are currently using an older version of Internet Explorer, for the best experience of our site we recommend updating to a newer version of one of the following: Google Chrome, Microsoft Internet Explorer, Mozilla Firefox, Apple Safari

Close this message
Lakeland, the home of creative kitchenware

Cheddar and Potato Soup with Bacon



A thick hearty winter soup

Serves 4

Ingredients

    • 2 medium floury potatoes, scrubbed
    • ¼ small onion, sliced
    • 1 tsp oil
    • 480ml skimmed milk
    • 40g cheddar cheese, grated
    • ½ tsp dried dill
    • ½ tsp dried rosemary
    • ½ tsp salt
    • 55g bacon, chopped into small pieces
    • A few sprigs fresh dill

Instructions

  1. Preheat the oven to 180°C/350°F. Bake the potato for 1 hour until soft inside, wrap in foil to keep warm and turn off the oven.
  2. Fry the onion in the oil until soft but not brown. Roughly chop one of the baked potatoes and place in a food processor with the milk, cheese, onion, dill, rosemary and salt; blend until smooth.
  3. Pour the soup into a pan, cook on a medium heat for 5 mins, season with black pepper. Meanwhile, fry the bacon pieces until crispy.
  4. Roughly chop the remaining baked potato. Divide the soup into four bowls and top with potato, bacon and sprigs of dill.

Products you may find helpful with this recipe

The Ultimate Standard Foil
The Ultimate Standard Foil
£11.49
3 stars out of 5 based on 11 reviews.

Your basket is currently empty