1 quart Heavy Cream
1 quart Chicken Broth
10 pieces Bacon
4 Russet Potatoes; peeled and diced, set in water to prevent them from browning
4 Russet Potatoes; baked; peeled and diced
1/3 cup Chives or Green Onion
1 cups Cheddar Cheese; Finely Shredded
2 tbsp Butter
1 tsp Garlic; minced
1 tsp Salt
1 tsp Pepper
Sour Cream; for garnish
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt, pepper and garlic in a soup pot on low heat. And let the bacon lightly fry for 5-7 minutes.
Add 1/2 qt heavy cream and 1 qt chicken broth. Increase the heat to medium and once it starts to simmer add in the UNBAKEDpeeled and diced potatoes.
Simmer for about 25 minutes on medium heat until reduced by half.
Add the chives, BAKED peeled and diced potatoes, and remaining 1/2 qt of heavy cream.
Simmer for an additional 20 minutes.
Remove from heat and slowly add the shredded cheddar while stirring constantly.
The soup thickened up on my too much at the very end, so maybe reduce the second simmering time, or add some stock or cream to thin it out.agraph of your page here.
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