Loaded Potato Soup with Crispy Bacon

Ingredients

• 6 slices bacon strips
• 1.5 lbs russet potatoes
• 1 whole onion, medium
• 4 cups chicken broth
• ½ cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Chop bacon into 1-inch pieces. Dice potatoes into 1/2-inch cubes. Dice onion into 1/4-inch pieces.

2. 2

   Cook bacon in a large pot over medium heat, stirring occasionally, until crispy, ~6 minutes.

3. 3

   Add onion to bacon and fat. Cook, stirring, until onion softens, ~3 minutes.

4. 4

   Add potatoes and broth. Bring to a boil, then reduce to medium-low and simmer until potatoes are fork-tender, ~10 minutes.

5. 5

   Pour in cream and stir. Sprinkle cheese over the surface and stir until melted.

6. 6

   Season with salt and black pepper to taste. Serve hot.

Tools you’ll need

• large pot (5-quart minimum)
• cutting board
• chef's knife
• wooden spoon
• measuring cups

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