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Baked Potato Soup

From Our Kitchen


6 slices bacon cooked and crumbled
4 large baked potatoes cut into small pieces
10 cups chicken stock
2 cups heavy cream
1 ΒΌ cups shredded cheddar cheese
salt & pepper


In soup kettle, bring chicken stock to a simmer. Add potatoes and bring to a slow boil for 10 minutes. Reduce heat to low and add cream, cheese and bacon.

Puree with an emersion blender. Season with salt and pepper