Potato and Cheddar Soup

• 2 tablespoons canola oil
• 1 onion, preferably Vidalia, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon chopped fresh thyme
• Coarse salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth
• 3 cups (whole or lowfat) milk
• 4 russet potatoes, peeled and cubed (about 1 3/4 pounds)
• 3 cups packed grated sharp Cheddar cheese (about 12 ounces)
• Snipped fresh chives, for garnish
• Bacon Croutons (recipe follows), for garnish (optional)
• 4 ounces country-style bread, cut into 1/2-inch cubes (about 3 cups)
• 6 slices thick-cut bacon, cut into lardons (see page 179)
• 1 tablespoon canola oil
• Freshly ground black pepper
• (makes 2 cups)

1. In a large, heavy-bottomed Dutch oven, heat the oil over medium heat.
2. Add the onion, carrot, celery, garlic, and thyme.
3. Season with salt and pepper.
4. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes.
5. Sprinkle the flour over and cook, stirring, for 2 minutes.
6. Gradually whisk in the stock, and then the milk.
7. Add the potatoes and bring the soup to a boil over high heat.
8. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
9. Add the cheese, about 1/3 cup at a time, stirring until melted and smooth after each addition.
10. Taste and adjust for seasoning with salt and pepper.
11. To serve, ladle the soup into warmed bowls.
12. Sprinkle with chives and croutons and serve immediately.
13. Position an oven rack in the center of the oven and preheat the oven to 350F.
14. In a large bowl, combine the bread, bacon, oil, and pepper.
15. Toss to coat.
16. Transfer to a rimmed baking sheet.
17. Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

canola oil, onion, carrot, celery, garlic, thyme, salt, allpurpose, chicken stock, milk, potatoes, cheddar cheese, fresh chives, bacon, countrystyle bread, bacon, canola oil, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/potato-and-cheddar-soup-380445 (may not work)