Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 6 large russet potatoes; peeled and cut into ½ inch cubes
• 3- 14 oz cans chicken broth
• 1 cup heavy cream or half and half
• 1 cup shredded cheddar cheese
• 1 – 2 Knorr Chicken Flavored Bouillon Cubes
• Cooked crumbled bacon, sour cream, chives; optional toppings.

Instructions

1. Peel the potatoes and cut the potatoes into ½ inch cubes.
2. Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
3. Bring to a boil and continue to cook until the potatoes are fork tender.
4. Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
5. Slowly add the 1 cup heavy cream or half and half.
6. Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
7. Add the 1 cup shredded cheddar cheese.
8. Continue to simmer until the soup has thickened.
9. Taste and season with salt and pepper if necessary.
10. Garnish with sour cream, crumbled bacon and chives.