Featured Pinch Tips Video
- 7-8 large
- 1 medium
- onion chopped
- 1 pkg
- 2 box
- kitchen basics chicken stock
- 3/4-1 c
- heavy cream
- 8 oz
- cheddar cheese
- 2 tsp
- black pepper( i add more cause i love pepper)
- salt to taste
- 1 stick
1Cook bacon till crisp.. set aside. Pour off some drippings but leave about 4 tbs or so to saute off your medium chopped onion.
While sauteing the onion till tender...cut your potatoes into cubes and put them in your soup pot.
When onions are tender pour them and the drippings that are left in the pan over the chunked potatoes. Add your pepper and some salt then.
Pour your stock over the potato mixture.. could be 1.5 boxes could be 2.. just depends on how big you chunked up your potatoes. Also add your butter now as well.
Bring to a rolling boil.. stir..cover and cook over medium heat for about 45 minutes or until potatoes are very tender...I then take a potato masher and mash a "few" of the potatoes to make it a bit thicker.
Then I add the heavy cream and bring to a boil again. Then I remove from heat and add about 1/2 the bag of cheddar cheese and crumbled bacon...stir till incorporated.
May add extra cheese to the bowls of soup.
We love to eat ours with homemade cornbread or garlic-cheese croutons!! Hope you enjoy as much as we do!!