Ingredients and Weight:
- Potatoes, russet (4 medium), 3 lbs
- Bacon, thick-cut (10 slices), 1 lb
- Onion, yellow (1 large), 8 oz
- Celery, (2 stalks), 6 oz
- Garlic, (3 cloves), 1 oz
- Chicken broth, low-sodium (4 cups), 32 oz
- Heavy cream (1 cup), 8 oz
- Milk (1 cup), 8 oz
- Salt and pepper (to taste)
- Cheddar cheese, shredded (2 cups), 16 oz
- Green onions, (1/4 cup chopped) 1 oz
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Dice the potatoes into 1-inch cubes.
- Chop the bacon into 1-inch pieces.
- Dice the onion, celery, and garlic.
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon from the pot and set aside.
- Add the onion, celery, and garlic to the pot and cook until softened about 5 minutes.
- Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can use a blender or food processor.
- Stir in the heavy cream, milk, salt, and pepper. Bring the soup back to a simmer and cook for 5 minutes.
- Stir in the cheddar cheese until melted.
- Top with the reserved bacon and green onions.
Nutritional Information:
- Calories: 450
- Fat: 25g
- Cholesterol: 80mg
- Sodium: 900mg
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Creamy and rich
- Loaded with potatoes, bacon, cheese, and vegetables
- Perfect for a cold winter day
- Can be made ahead of time
User Comments:
- "This soup is amazing! It's so creamy and flavorful, and the bacon and cheese make it extra delicious."
- "I love how easy this soup is to make. It's always a hit with my family."
- "This soup is perfect for a cold winter day. It's so comforting and satisfying."
Special Precautions and Tips:
- If you don't have an immersion blender, you can use a regular blender or food processor. Just be careful not to overfill the blender, and puree the soup in batches if necessary.
- If you are using a pre-cooked bacon, be sure to drain it well before adding it to the soup.
- This soup can be made ahead of time and reheated before serving. It will keep in the refrigerator for up to 3 days.
