Description
A heartwarming blend of creamy goodness, crispy bacon, and melty cheese, perfect for chilly evenings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 onion, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for topping
- 6 slices of bacon, cooked and crumbled
- 2 tablespoons sour cream
- 2 tablespoons fresh chives, chopped
- Salt and pepper to taste
Instructions
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- In the same pot, sauté the diced onion until translucent.
- Add the diced potatoes and broth, then bring to a boil.
- Reduce heat and let it simmer for 15 minutes, or until the potatoes are tender.
- Using a potato masher, mash some of the potatoes for added texture, leaving others intact.
- Stir in heavy cream, cheese, salt, and pepper. Mix until cheese is melted and soup is creamy.
- Serve hot, topped with crumbled bacon, extra cheese, sour cream, and chives.
Notes
For extra flavor, add garlic when sautéing onions. Use half-and-half for a lighter version. Experiment with different cheeses for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American