Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions or chives
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and add diced potatoes. Cook until slightly tender, about 5 minutes.
- Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are soft, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender and blend in batches.
- Stir in heavy cream, salt, and pepper. Heat through.
- Serve hot, topped with crumbled bacon, shredded cheddar, and chopped chives.
Notes
- For a thicker soup, blend more of the potatoes into the base.
- Use vegetarian bacon or omit for a vegetarian version.
- Garnish with additional cheese or green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food, Kid-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg