Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook until slightly softened, about 5 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture.
- Stir in heavy cream and shredded cheese until melted and creamy.
- Ladle into bowls, top with crispy bacon, chopped green onions, and additional cheese if desired.
Notes
- Can substitute heavy cream with milk for a lighter version.
- Add jalapenos for a spicy kick.
- For extra creaminess, blend a portion of the potatoes before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Australian-inspired American comfort food
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg