Description
A thick and creamy potato soup loaded with bacon, onions, and cheese, perfect for chilly evenings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large saucepan, cook the chopped bacon over medium heat until crispy. Remove and set aside on a paper towel, leaving some drippings in the pan.
- Add the diced onion to the same pan and sauté until it becomes translucent.
- Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for about 15 minutes or until potatoes are tender.
- Using an immersion blender (or a traditional blender in batches), puree the soup until smooth.
- Stir in the heavy cream and shredded cheese, mixing until the cheese is melted and incorporated.
- Season with salt and pepper to taste. Serve hot, topped with crispy bacon bits and extra cheese.
Notes
For a vegetarian version, swap the bacon for smoked paprika, and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American