Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- Salt and black pepper to taste
- Toppings: sour cream and fresh chives
Instructions
- In a large pot, cover potatoes with water and boil until tender (about 15 minutes). Drain and set aside.
- Cook bacon in the same pot over medium heat until crispy. Remove bacon with a slotted spoon; leave grease in pot.
- Sauté onion in remaining grease for about 5 minutes until softened. Add garlic and cook for an additional minute.
- Return potatoes to the pot with chicken broth; simmer for about 10 minutes. Mash some potatoes for thickness while leaving chunks intact.
- Stir in heavy cream and most of the bacon (reserve some for garnish). Gradually add cheese until melted and smooth. Season with salt and pepper.
- Serve hot, topped with sour cream, remaining bacon bits, and chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg