Description
A creamy and hearty blend of rich flavors featuring crispy bacon and melted cheese, perfect for a chilly day.
Ingredients
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 medium Russet potatoes, diced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Chopped green onions, for garnish
Instructions
- In a large pot over medium heat, cook bacon until crispy. Remove and drain on paper towels.
- In the same pot, sauté onion in bacon fat until translucent, about 4-5 minutes. Add garlic and cook for 1 more minute.
- Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
- Using an immersion blender, puree half of the soup in the pot for a creamy texture, leaving some chunks.
- Stir in heavy cream and shredded cheddar until melted. Season with salt and pepper.
- Ladle into bowls and top with crumbled bacon and chopped green onions.
Notes
For a vegetarian version, use vegetable broth and omit the bacon. Adjust toppings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American