Truffle oil and bacon kick this loaded potato soup up a BIG notch!
- 10 slices bacon, chopped into 1/2-inch pieces
- 4 pounds Russet potatoes, washed and roughly cut into 1/2-inch cubes
- 1 large white onion, diced
- 5 cloves garlic, minced
- 5 cups chicken broth
- 1 cup heavy cream or half and half
- 1 cup grated sharp cheddar cheese
- 3–4 Tbsp. truffle oil
- salt and pepper
- optional toppings: additional shredded cheddar, sliced green onions, sour cream
- Fry bacon in a large stockpot or dutch oven over medium-high heat until crispy. Remove bacon with a slotted spoon, and then measure out the remaining grease and return 2 tablespoons of grease to the pot.
- Add the onion and saute for 5 minutes or until cooked and translucent. Add the garlic and cook for an additional 1-2 minutes or until fragrant. Then add the chicken broth.
- Bring the soup to a boil, then reduce heat to medium-low, cover and simmer for 20-30 minutes or until the potatoes are tender. Remove the lid, and use a potato masher to mash the soup until your desired level of smoothness. (It’s ok if some lumps remain!)
- Add in the heavy cream, cheddar, truffle oil, cooked bacon pieces, and stir to combine. Season with salt and pepper. Then serve warm, generously garnished with (optional) toppings.