Potato Soup with Bacon and Cheddar
Chef Emeril Lagasse
You could almost call this “baked potato soup,” but I didn’t, since in that case you’d have to use your oven. Here you get all the flavors simmered away in your multi-cooker in just under an hour. This soup is hearty enough on its own, but you could easily stir in baby spinach at the end to boost it with another vegetable, or serve it alongside a salad and roast chicken. Or hey, even a steak.
1. Set a multi-cooker to the “steam” program, add the bacon, and cook for 5 minutes, or until it begins to brown. Stir in the onion, shallot, and garlic and cook for 5 minutes longer. Drain the potatoes and add them to the multi-cooker along with the chicken stock, salt, white pepper, and black pepper.
2. Close the lid and cook for about 50 minutes, until the potatoes are tender.
3. Set the multi-cooker to “warm” and stir in the heavy cream and chives. Serve the soup in bowls, garnished with the cheddar and sprinkled with additional chives and black pepper as desired.