Loaded Potato & Bacon Soup

Ingredients

• 6 slices bacon, chopped
• 1 medium, diced yellow onion
• 2 stalks, diced celery
• 1.5 lbs, peeled and cubed russet potatoes
• 6 cups chicken broth
• ½ cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 3 tbsp fresh chives, chopped
• 1 to taste salt and black pepper

Instructions

1. 1

   Cook bacon in a large pot over medium-high until crispy, ~8 minutes. Transfer to a paper towel; set aside.

2. 2

   Add onion and celery to the pot with bacon fat. Sauté until softened, ~4 minutes, stirring occasionally.

3. 3

   Add potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are very tender, ~18 minutes.

4. 4

   Stir in cream and cheese until cheese melts completely, ~2 minutes. Do not boil.

5. 5

   Season with salt and pepper to taste. Divide among bowls and top with bacon and chives.

Tools you’ll need

• large pot (6-quart minimum)
• cutting board
• chef's knife
• vegetable peeler
• wooden spoon
• paper towels

More recipes like this

• 

  Bomboloni alla Crema

  55 min

• 

  Japanese Breakfast with Grilled Salmon & Egg

  28 min

• 

  Lamb Shawarma Wrap

  15 min

• 

  Greek Chicken Gyro

  25 min