Rating: 3 stars
101 Ratings
  • 5 star values: 16
  • 4 star values: 26
  • 3 star values: 27
  • 2 star values: 21
  • 1 star values: 11

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Credit: Roland Bello

Recipe Summary test

hands-on:
40 mins
total:
1 hr
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the bacon in a large pot or Dutch oven over medium heat until crisp, stirring occasionally, 12 to 14 minutes. Transfer to a plate. Pour out all but 2 tablespoons of the fat from the pot; reserve the pot.

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  • Add the onion and garlic to the reserved pot. Cook, stirring frequently, until softened, 6 to 8 minutes.

  • Add the potatoes, broth, milk, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are very soft (almost falling apart) and the soup is slightly thickened, 30 to 40 minutes.

  • Serve warm topped with the Cheddar, chives, and reserved bacon.

Nutrition Facts

413 calories; fat 18g; saturated fat 9g; cholesterol 45mg; sodium 717mg; protein 17g; carbohydrates 48g; sugars 8g; fiber 4g; iron 1mg; calcium 297mg.
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