Curried Potato Soup

This is a "kicked-up" version of Potato Soup using curry powder and Victory's Headwaters Cheddar Dip as the cheese ingredient.  Victory Brewing Company collaborates with Key Ingredient Market to craft specialty cheese spreads using Victory Beers.

Curried Potato Soup

• 12 oz. Bacon
• 2 medium onions, minced
• 2 lbs. Potatoes, diced
• 6 C. Chicken Stock
• 2/3 C. Butter
• 3/4 C. Flour
• 4 C. Milk
• 2 tsp. Curry Powder
• 1 C. Ham, cubed
• 1 C. Sour Cream
• 1 6.5 oz. Victory Headwaters Cheddar Dip

Render the bacon in a pot with a little butter.  Once crispy, remove the bacon onto a plate with paper towels to soak up the drippings.

In the same pot, add a little more butter and the onions, salt and pepper and curry powder to taste. Cook the onions until tender (about 5 mins.).

Next, add the the remaining butter and flour and stir to create a roux (about 10 mins.).

Now add the chicken stock, milk and potatoes and cook until potatoes are tender (about 20 mins.)  Be sure to keep it on a low boil.

Finally, add the cooked bacon, ham, sour cream and the cheddar dip.  Heat through until warm and the cheese is completely melted into the soup.

Serve with a Chardonnay that has a touch of oak.  The Penfold's Koonunga Hill Chardonnay works well.  Any leftover soup can be frozen in an air tight container.

Cheers!