Description
A creamy potato soup with bacon, cheese, and chives.
Ingredients
- 6 slices bacon, diced
- 2 tbsp butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 4 large baking potatoes, peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.
- Add butter to the pot and melt over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use an immersion blender to blend a portion of the soup until desired creaminess is reached. Alternatively, carefully transfer 2-3 cups of soup to a blender, blend until smooth, and return to the pot.
- Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is heated through.
- Serve hot, garnished with reserved crispy bacon and fresh chives.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot with a spoon before adding cream.
- Adjust salt and pepper to taste after adding cheese, as cheese can be salty.
- This soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American