Ingredients
Scale
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1/2 cup shredded Cheddar cheese
- 4 slices bacon
- 2 green onions, sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork, bake for about 1 hour until tender, then let cool slightly.
- Sauté bacon until crispy, then crumble and set aside.
- In a large pot, melt butter over medium heat. Add peeled and diced potatoes, cook for 5 minutes, then add broth. Bring to a boil, reduce heat, and simmer until potatoes are very soft.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Stir in milk or cream, Cheddar cheese, salt, and pepper. Warm through until cheese melts.
- Serve hot, topped with crumbled bacon, sliced green onions, and extra cheese if desired.
Notes
- This soup thickens as it cools, add more broth to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking, simmering, blending
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg