Ingredients
- Russet potatoes, peeled and cubed: 2 pounds
- Chicken broth: 6 cups
- Heavy cream: 1 cup
- Cream cheese, softened: 4 ounces
- Cooked bacon, crumbled: 1 cup
- Shredded cheddar cheese: 1 cup
- Green onions, chopped: 1/4 cup
- Butter: 4 tablespoons
Instructions
- Step 1: In a large pot, combine the cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.
- Step 2: Use an immersion blender or carefully transfer the soup to a regular blender (in batches) and blend until smooth.
- Step 3: Return the soup to the pot. Stir in the heavy cream and cream cheese until the cream cheese is melted and the soup is smooth and creamy.
- Step 4: Stir in most of the crumbled bacon and cheddar cheese, reserving some for topping. Heat through, but do not boil.
- Step 5: Ladle the soup into bowls and garnish with the remaining bacon, cheddar cheese, and chopped green onions.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over low heat, stirring frequently, to prevent curdling.
- Serve this decadent soup with a side of crusty bread for dipping.
- Don't over-blend the soup; a slightly chunky texture adds to its cozy, rustic charm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American