5-Ingredient Potato Soup

Start by cooking the bacon in a cold pan over medium heat until all the fat is rendered out and the bacon is crispy. Remove w slotted spoon to paper towel lined plate. Pour off all remaining grease but leave the yummy bits that are stuck to the bottom of the pot.

Add the potatoes to the pot and pour over enough chicken broth to cover the potatoes by 1”. Cover with lid and let come to a hard boil over medium high heat.

Once the potatoes are fork tender, ladle half the potatoes into a blender (it’s ok to incorporate a little broth w each ladle but leave the majority of it in the pot). Add all 8 oz of the cream cheese to the potatoes in the blender. Blend on low or pulse until creamy and well combined. Should go QUICK. Pour the potato/cream cheese mixture back into the pot w the remaining chunks of potatoes and broth. Scrape out the blender to get all the goodness. Stir together until the texture is silky and smooth. (Well expect for the chunks of potatoes, of course)

Add all of the shredded cheddar and stir until all the cheese is melted in. Throw in the bacon. Season w black pepper. TASTE before salting. The broth, cheeses and the bacon are all salty so I usually don’t need to add any extra salt.