Description
A creamy and comforting soup filled with tender potatoes, savory broth, and loaded with classic toppings like bacon and cheddar cheese.
Ingredients
- 4 large russet or Yukon gold potatoes, peeled and cubed
- 1/2 cup chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup chopped carrots
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices of crispy bacon, crumbled
Instructions
- Gather all ingredients and chop them before beginning.
- In a large pot, combine the cubed potatoes, chopped onion, celery, carrots, and four cups of broth. Bring to a boil.
- Once boiling, reduce heat and let simmer for 15-20 minutes until potatoes are tender.
- Meanwhile, cook the bacon in a skillet until crispy, then crumble and set aside.
- Partially mash the potatoes in the pot to thicken the soup.
- Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste, and stir in most of the bacon pieces, reserving some for garnish.
Notes
For a spicier version, add chopped jalapeño during cooking. Store leftovers in an airtight container for up to three days.
