Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.
- In the same pot, sauté diced onion and minced garlic in bacon drippings until translucent.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, puree the soup until smooth or leave some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper to taste. Top with crispy bacon, sliced green onions, and optional parsley before serving.
Notes
- For extra flavor, add a pinch of smoked paprika or cayenne pepper.
- Use residual bacon drippings to sauté onions for more flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg