Cougar Gold-Potato Soup

with crispy bacon

Cougar Gold-Potato Soup



4 slices bacon, chopped
1 onion, chopped
2 Tbsp flour
3 cup chicken stock
1 lb Yukon Gold potatoes, peeled and diced into ½ inch cubes
¼ cup Chateau Ste. Michelle Sauvignon Blanc
2 cups grated Cougar Gold cheese, or other white cheddar
2 Tbsp chopped chives, for garnish


In a large heavy saucepan cook the bacon over moderate heat, stirring occasionally until crisp. Transfer bacon, with a slotted spoon to paper towels. Sauté onion in bacon fat until soft, approximately 5 minutes. Add flour and stir for 15 seconds; slowly add chicken stock, quickly stirring with a wooden spoon. Bring to a boil; reduce heat to a simmer and add potatoes. Simmer until potatoes are tender, about 7 to 10 minutes. Add wine; simmer 1 minute. Stir in cheese - at this point, do not boil the soup.

Serve soup sprinkled with reserved bacon & chives.

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