- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In saucepan of boiling salted water, cook potatoes until tender, 15 to 20 minutes.
Meanwhile, in skillet over medium heat, cook bacon until crispy, 5 to 7 minutes. Drain on paper towel-lined plate.
Drain potatoes and return to saucepan; mash until almost smooth. Stir in butter until melted; stir in cream cheese. Stir in cream and chicken broth; season with salt and pepper, stirring to combine. Divide soup among bowls, top with bacon, Cheddar and chopped green onions.
Nutritional facts Per serving: about
- Calories 850
- Total fat 58 g
- Saturated fat 34 g
- Cholesterol 170 mg
- Sodium 850 mg
- Total carbohydrate 60 g
- Fibre 7 g
- Sugars 6 g
- Protein 23 g
- Iron 3 mg
