Servings: 8 Servings
Total Time: 2:00 Hours
Active Time: 0:25
* 1 qt Heavy Cream
* 1 qt Chicken Broth
* 10 pieces Bacon
* 4 Russet Potatoes peeled and diced, set in water to prevent them from browning
* 4 Russet Potatoes baked; peeled and diced
* 1/3 cup Chives or Green Onion
* 1 cups Finely Shredded Cheddar Cheese
* 2 tbsp Butter
* 1 tsp Garlic minced
* 1 tsp Salt
* 1 tsp Pepper
* 1 Sour Cream for garnish
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.
Verdict: 7 out 10
Comments: It's a very good loaded backed potato soup. Next time I would let the bacon fry more and cut them into even smaller pieces.
Also be careful about the overall temperature.