This potato soup is the right amount of thickness and rich flavor from the sour cream and cheese. The truffle oil adds an earthy, umami-filled flavor.
Serves:
Ingredients
- 10slicesbacon,chopped into ½-inch pieces
- 4lbRusset potatoes,washed and roughly cut into ½-inch cubes
- 1large white onion,diced
- 5garlic cloves,minced
- 5cupschicken broth
- 1cupheavy cream
- 1cupsharp cheddar cheese,grated
- 4tbsptruffle oil
- salt and pepper
Instructions
-
Fry bacon in a large stockpot or dutch oven over medium-high heat until crispy.
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Remove bacon with a slotted spoon, and then measure out the remaining grease and return 2 tablespoons of grease to the pot.
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Add the onion and saute for 5 minutes or until cooked and translucent.
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Add the garlic and cook for an additional 1 to 2 minutes or until fragrant. Then pour the chicken broth.
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Bring the soup to a boil, then reduce heat to medium-low, cover, and simmer for 20 to 30 minutes or until the potatoes are tender.
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Remove the lid, and use a potato masher to mash the soup until your desired level of smoothness.
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Add in the heavy cream, sharp cheddar cheese, truffle oil, cooked bacon pieces, and stir to combine. Season with salt and pepper.
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Serve warm, generously garnished with preferred toppings.
Recipe Notes
Optional Toppings:
- additional shredded cheddar cheese
- sliced green onions
- sour cream
Nutrition
- Calories: 839.73kcal
- Fat: 53.38g
- Saturated Fat: 21.27g
- Trans Fat: 0.36g
- Monounsaturated Fat: 21.62g
- Polyunsaturated Fat: 7.19g
- Carbohydrates: 68.13g
- Fiber: 4.90g
- Sugar: 7.78g
- Protein: 24.35g
- Cholesterol: 114.68mg
- Sodium: 1514.30mg
- Calcium: 241.37mg
- Potassium: 1685.72mg
- Iron: 3.56mg
- Vitamin A: 228.73µg
- Vitamin C: 20.50mg
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