Potato, cheddar and bacon soup

 Cooking 25 minutes
 Preparation 15 minutes
 2 servings


2 packages (2 x 368g) of Champêtre Parisian potatoes, cut in 4
3 slices of bacon
2 green onions, sliced (green and white separately)
15 ml (1 tbsp.) of flour
250 ml (1 cup) of vegetable or chicken broth
250 ml (1 cup) of milk
170 ml (⅔ cup) of aged cheddar cheese, grated
65 ml (¼ cup) of Greek yogurt
Pepper, to taste


  1. Cut the bacon slices into pieces.
  2. In a large saucepan, heat the bacon and cook until crispy. Then place it on a plate lined with paper towel.
  3. Keep about 15 ml (1 tablespoon) of cooking fat in the pan. Sauté the sliced onions (save some green for garnish) about 5 minutes, until translucent, then sprinkle with flour and toss for 1 minute.
  4. Pour in the broth and milk and mix. Add the Parisian potatoes and bring to a boil, lower the heat, cover and cook for 15 minutes. Stir the soup from time to time.
  5. When the potatoes are well softened, pour the contents into a blender, adding a little broth. Add the cheddar (save a little for garnish), Greek yogurt, bacon (save a little for garnish) and a pinch of pepper. Blend until smooth.
  6. Serve hot in a soup bowl, and garnish with green onion, cheddar and bacon.

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