Prep Time: 15 Mins
Cook Time: 35 Mins
Servings: 4-6 servings
Ingredients
- 4 large russet potatoes (about 2 pounds / 900 grams), scrubbed and halved
- 4 tablespoons (60 mL) olive oil
- 1 teaspoon (5 g) salt, divided
- 1/2 teaspoon (2 g) black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (1 L) chicken or vegetable broth
- 1 cup (240 mL) heavy cream
- 1 cup (100 g) shredded sharp cheddar cheese
- 4 strips of cooked bacon, crumbled (optional)
- 1/4 cup (60 mL) chopped fresh chives (for garnish)
- Additional shredded cheddar cheese for serving
- Extra crumbled bacon for serving
Instructions
🥄 Instructions:
- Preheat your oven to 400°F (200°C).
- Halve the russet potatoes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and black pepper. Toss to coat.
- Roast potatoes for 25-30 minutes until tender and golden brown, flipping halfway through.
- In a soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add diced onions and sauté for 5-7 minutes until translucent. Stir in minced garlic and cook for an additional minute.
- Add roasted potatoes (scooped out of skins) to the pot. Pour in chicken or vegetable broth and bring to a simmer.
- Use an immersion blender to puree the soup until smooth. If using a standard blender, blend in batches and return to the pot.
- Stir in heavy cream and shredded cheddar cheese, mixing until melted. Season with remaining salt to taste.
- Ladle soup into bowls, topping with crumbled bacon, additional cheddar, and fresh chives.