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
- Peel the potatoes and cut the potatoes into ½ inch cubes.
- Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
- Bring to a boil and continue to cook until the potatoes are fork tender.
- 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.
- Slowly add the 1 cup heavy cream or half and half.
- Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
- Add the 1 cup shredded cheddar cheese.
- Continue to simmer until the soup has thickened.
- Taste and season with salt and pepper if necessary.
- Garnish with sour cream, crumbled bacon and chives.
