Ready in 2 hours
A baked potato with all the trimmings thrown together in a big pot!
Slice the bacon strips in half length-wise and dice into bite size portions. Place the bacon, butter, salt 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 UNBAKED peeled 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.
TheSkoomaCat 1y agoMade this recipe with some nice home-made bread bowls with a salad on the side. Wonderful soup!
Lindapetersen 1y agoI have made this several times over the last year. Sometimes I use ham instead of bacon. And recently I have used my mixer to cream the potato soup after adding the 2nd round of potatoes. I much prefer it creamy. It's still very hearty and delicious!!
ssjj 1y agoSo good! Went perfect with homemade bread bowls!
rlsylla 1y agoAmazing! Loved it
odaliz1983 1y agoI made this and it was amazing.I only used 6 strips of thick baccon because that's what I had in the fridge and it was still great. I will make it again for sure.
hunnibun 1y agoTasted amazing but a bit rich for me. Don't think my fella was too keen on it. I'd love to make it again but seems a lot for one person
cookpook 2y agoReally yummy! Used spring onions instead of chives and not as much cheese - came out nice and thick
marie0717 2y ago
Valerie411 2y agoVery tasty! Substituted cream cheese for cheddar and came out great!
Yvettebesse 2y agoVery good