Ingredients
- Russet potatoes, peeled and cubed: 2 pounds
- Chicken broth: 6 cups
- Yellow onion, chopped: 1 medium
- Cream cheese, softened: 4 ounces
- Heavy cream: 1 cup
- Cooked bacon, crumbled: 1 cup
- Shredded cheddar cheese: 1 cup
- Green onions, sliced: 1/4 cup
Instructions
- Step 1: In a large pot or Dutch oven, combine the cubed potatoes, chicken broth, and chopped onion. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 2: Carefully transfer the potato mixture to a blender or use an immersion blender to puree the soup until smooth. Be cautious when blending hot liquids.
- Step 3: Return the pureed soup to the pot. Stir in the softened cream cheese until melted and fully incorporated.
- Step 4: Add the heavy cream and stir until the soup is heated through. Do not boil.
- Step 5: Stir in half of the crumbled bacon and half of the shredded cheddar cheese.
- Step 6: Ladle the soup into bowls and garnish with the remaining bacon, cheddar cheese, and sliced green onions before serving.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat on the stovetop, stirring frequently to prevent scorching, or in the microwave in 30-second intervals.
- Serve this cozy soup with a side of crusty bread for dipping and soaking up all the deliciousness.
- Don't over-blend the soup; a slightly chunky texture adds a rustic charm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American