Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- Chopped chives for garnish
Instructions
- Place diced potatoes in a large pot, cover with broth, and bring to a boil. Cook until potatoes are tender, about 15 minutes.
- In a separate pan, cook bacon until crispy. Drain and set aside.
- In the same pan, melt butter and sauté onion and garlic until fragrant, about 3 minutes.
- Reduce heat, add cooked potatoes along with some of the cooking liquid to a blender or use an immersion blender and blend until smooth.
- Return soup to pot, stir in heavy cream, shredded cheese, salt, and pepper. Heat until cheese is melted and soup is heated through.
- Serve hot, topped with crumbled bacon and chopped chives.
Notes
- For extra flavor, add a touch of smoked paprika or cayenne pepper.
- Suitable for freezing, but add cream after reheating for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg