Ingredients:
- 12 slices Jimmy Dean Fully Cooked Premium Precooked Bacon, heated according to package directions and diced
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 cup grated carrot
- 1/2 cup diced celery
- 1/4 teaspoon salt
- 3 cups chicken broth
- 1 cup milk or half-and-half
- 2 pounds red potatoes, peeled and cut into 1-inch cubes
- 1/2 teaspoon black pepper
- 1-2 cups shredded Cheddar cheese
- salt and pepper to taste
- 4 thinly sliced green onions (optional)
Directions:
Heat butter in a 3-quart saucepan over medium-high heat. Stir in onion, carrot, celery and salt; cook, stirring frequently until onion is translucent, about 3-4 minutes. Stir in chicken broth, milk or half-and-half, potatoes and pepper. Bring to a boil, reduce heat to low and simmer, covered, until potatoes are tender, about 15-20 minutes. Remove from heat and stir in as much cheese as desired. For a creamier texture, puree half of soup in small batches in a blender* and return to pot, stirring well. Stir in diced bacon. Season to taste with salt and pepper. Serve hot, garnished with green onions if desired.
Serving size:
6 servings