Ingredients
Equipment
Method
- Cook the bacon. In a large pot or Dutch oven, cook the bacon until crispy. Remove and crumble, leaving about 1 tablespoon of bacon grease in the pot if desired.
- Cook the potatoes. Add the peeled and diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Mash the potatoes. Use a potato masher to mash some of the potatoes directly in the pot. Leave some chunks for texture.
- Make it creamy. Reduce the heat to low and stir in the heavy cream and salt.
- Add the cheese. Gradually stir in the shredded cheddar cheese until melted and creamy. Avoid boiling the soup after adding the cream and cheese.
- Serve. Ladle into bowls and top with crumbled bacon and extra cheddar cheese, if desired.
Notes
Adjust the salt: Start with 1 teaspoon, then taste and add more if needed. Broth and bacon can vary in saltiness.
For thicker soup: Mash more of the potatoes.
For thinner soup: Add a little extra chicken broth until you reach your desired consistency.
Kid-friendly tip: Serve with bread or crackers and offer some potato pieces and cheese separately.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stove, stirring occasionally. Add a splash of broth or milk if the soup thickens in the refrigerator.