Description
Warm, creamy baked potato soup enriched with crispy bacon and melted cheddar cheese, perfect for cozy gatherings.
Ingredients
Scale
- 1.36 kg gold potatoes, chopped and peeled
- 10 slices cooked bacon, crumbled
- 1 large onion, chopped
- 6 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Cook the bacon over medium heat in a large pot until crispy. Remove and set aside on paper towels.
- Sauté the chopped onions and minced garlic in the same pot until softened.
- Add the chopped potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Mash some of the potatoes with a masher to achieve a creamy texture.
- Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve warm, topping each bowl with crumbled bacon and green onions.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg