Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 strips thick-cut bacon
- 2 scallions, sliced (plus more for garnish)
- 1 cup shredded cheddar cheese (for topping)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon but keep the fat in the pot.
- Add diced potatoes to the pot with chicken broth and bring to a gentle boil.
- Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to puree the soup to your desired texture.
- Stir in heavy cream and season with salt and pepper; let simmer on low for another 5 minutes.
- Serve topped with crispy bacon bits, shredded cheddar cheese, and sliced scallions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg