Ingredients
Scale
- 4 large russet potatoes
- 6 strips of bacon
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Bake the potatoes at 400°F (200°C) for about 60 minutes until tender. Allow to cool, then peel and dice.
- In a large pot, cook the bacon until crispy. Remove and crumble.
- In the bacon drippings, sauté the onion and garlic until softened.
- Add the diced potatoes and chicken broth to the pot. Simmer for 10 minutes.
- Stir in the heavy cream and half of the cheese.
- Use a potato masher to blend some of the soup for thickness, leaving some chunks.
- Season with salt and pepper.
- Serve hot, topped with remaining cheese, crumbled bacon, and green onions.
Notes
For extra flavor, use homemade chicken broth. For a vegetarian version, skip the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking and Cooking
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg