Ingredients
Scale
- 1 pound bacon chopped into 1 inch pieces
- 1 medium white onion finely chopped
- 1 large carrot peeled and diced
- 3/4 cup celery diced
- 1/4 cup all-purpose flour
- 2 cups reduced sodium chicken broth
- 3 large Russet Potatoes peeled and diced
- 6 small red potatoes diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
- 3 cups heavy whipping cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives or green onion
Instructions
- In a large 5-6 quart pot, cook the chopped bacon over medium heat until crispy. Drain on paper towels.
- Add the chopped onion, diced carrot, and celery to the pot, cooking until fork tender (about 5-8 minutes).
- Whisk in the flour, ensuring it is well mixed, and let it cook for a few minutes.
- Pour in the chicken broth and half of the cooked bacon, stirring to combine.
- Add the diced Russet and red potatoes, along with salt, pepper, and garlic salt; mix well.
- Cook until the potatoes are fork tender, approximately 15 minutes.
- Using the back of a fork, mash some of the potatoes and vegetables to create a thick, creamy texture.
- Stir in the heavy cream and warm on low-medium heat for an additional 15 minutes.
- Reduce the heat to a simmer until ready to serve.
- Serve the soup topped with shredded cheddar cheese, the remaining bacon crumbles, and chopped chives or green onion.
Notes
For a thicker soup, mash more potatoes according to your preference.
Feel free to use other toppings like sour cream or additional cheese for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 2g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.