Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 4 slices turkey bacon, cooked and crumbled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh herbs (such as thyme and parsley)
- Salt and pepper to taste
Instructions
- In a large pot, cook turkey bacon until crispy. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the heavy cream, cheddar cheese, and fresh herbs. Cook until cheese is melted.
- Serve hot, topped with crumbled turkey bacon.
Notes
- For a vegetarian version, omit turkey bacon and use vegetable broth.
- This soup can be made in advance and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 10
- Cholesterol: 50