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.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 8|
|Calories from Fat: 286 (67%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 71.8mg||22 %|
|Sodium 997.6mg||34 %|
|Potassium 685.3mg||18 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.3g|
|Protein 13.1g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 429
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