Ingredients
Scale
- 4 large russet potatoes, baked and mashed
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Chopped green onions and additional cheese for garnish
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes until tender, about 1 hour. Let cool slightly, then scoop out and mash.
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute. Stir in mashed potatoes, broth, and heavy cream. Bring to a simmer.
- Stir in shredded cheese and cooked bacon. Cook until cheese melts and soup is heated through. Season with salt and pepper.
- Serve hot, garnished with chopped green onions and additional cheese.
Notes
- If the soup is too thick, add more broth to reach desired consistency.
- For extra flavor, sauté onions and garlic in bacon drippings before adding to the soup.
- This soup can be made ahead and reheated nicely.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Baking, Simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg