This soup has been adopted by several countries as their own and the delicious taste makes it easy to see why! The Canadians call it their own simply by specifying that Canadian bacon should be used and that link is a bit tenuous to say the least. The Irish have a much better case for adopting this soup as theirs. After all potatoes and bacon are key ingredients in Irish cuisine and they make delicious cheese in Ireland.
The Swiss also claim this soup to be part of their cuisine because potatoes, Swiss cheese and bacon are part of their cuisine. Whatever country this recipe belongs to, it's a real treat.
|450g / 1lb of old potatoes|
|300g / 10½oz strong Cheddar cheese|
|250g / 9oz streaky bacon|
|100g / 3½oz / 2 tablespoon butter|
|2 large leeks|
|1 large onion|
|2 tablespoons of plain flour|
|1 litre / 1¾ pints vegetable stock|
|100ml / 3fl oz double cream|
|2 garlic cloves|
|Salt and pepper|
Peel and chop the onion.
Peel and crush the garlic cloves.
Chop the streaky bacon.
Peel and dice the potatoes.
Bacon and Cheese Soup is a very versatile recipe because additions and changes to the ingredients are simple. One common addition is beer and it works extremely well. Simply substitute half the stock for beer and you have a delicious variant on the original recipe. As in many recipes, the bacon can can be substituted for chopped ham, smoked ham is a very good choice.
One final variation we suggest is the addition of a tablespoon of curry paste or mustard, or both if you like it hot. The bacon, cheese and potato flavours together are strong enough to be spiced up by some curry flavours. Whatever way you choose to cook this soup, enjoy it with a thick chunk of rustic bread for a perfect meal.
Melt the butter in the saucepan and add the onion and garlic and cook for a few minutes until softened.
Add the bacon and leek and cook for about 3 minutes stirring all the time. In a small bowl mix the flour to a smooth paste with some of the stock then add it to the contents of the saucepan. Stir it all together well.
Mix in the cream and continue to cook for a further 5 minutes, gradually stir in the cheese in small amounts until it has all melted.
Serve immediately with a warm crusty roll.