This was absolutely delicious! You can also add sour cream as a garnish - very filling soup. Served with warm bread & butter.
8 ounces bacon chopped
1 small onion peeled and chopped
2-3 cloves garlic minced
2 ½ pounds russet potatoes
4 cups chicken broth
1 ½ cups half & half
2 tablespoons cornstarch
2 cups shredded sharp cheddar cheesedivided
2/3 cup chopped scallions divided
½ cup sour cream
Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
Credit: *From Pinterest*