Hearty winter soups are recurring stars on my winter menu. Great for lunch or dinner when paired with a salad and a good crusty bread. If you are a fan of loaded baked potato appetizers, you're going to love this creamy soup.
2 pounds Russet potatoes, peeled and quartered
4 cups chicken or veggie broth
1 tablespoon butter
½ cup heavy cream
2 teaspoons sea salt
½ teaspoon ground white pepper
8 oz bacon chopped
4 ounces grated sharp cheddar cheese, divided
Dump the potatoes into a heavy stock pot. Cover with broth and bring to a boil over medium-high heat. Simmer, covered, until the potatoes fall apart when pressed with the tines of a fork, about thirty minutes.
While the potatoes boil, heat the butter in a heavy skillet over medium-high heat. When it melts, reduce the heat to medium, and toss the bacon into the pan. Fry it in the hot fat until crispy, about 20 minutes, and then transfer to a plate with a slotted spoon.
Turn off the heat to the potatoes. Pour in the heavy cream, salt, pepper and half the grated cheese. Stir 1 to 2 minutes, then puree with an immersion blender until smooth.
Ladle into bowls. Top the soup with the bacon, remaining cheese and any other favorite toppers like sour cream, chopped green onion or sliced jalapenos.