Ingredients
- 4 large potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
- Chopped green onions for garnish
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Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a chunkier texture.
- Stir in heavy cream, cheddar cheese, and crumbled bacon. Cook for a few more minutes until the cheese melts.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
- This soup freezes well, so feel free to double the recipe. You can adjust the texture and seasonings to your preference.