Ingredients
10slicesbacon,chopped into ½-inch pieces
4lbRusset potatoes,washed and roughly cut into ½-inch cubes
1large white onion,diced
5garlic cloves,minced
5cupschicken broth
1cupheavy cream
1cupsharp cheddar cheese,grated
4tbsptruffle oil
salt and pepper
Preparation
Fry bacon in a large stockpot or dutch oven over medium-high heat until crispy.
Remove bacon with a slotted spoon, and then measure out the remaining grease and return 2 tablespoons of grease to the pot.
Add the onion and saute for 5 minutes or until cooked and translucent.
Add the garlic and cook for an additional 1 to 2 minutes or until fragrant. Then pour the chicken broth.
Bring the soup to a boil, then reduce heat to medium-low, cover, and simmer for 20 to 30 minutes or until the potatoes are tender.
Remove the lid, and use a potato masher to mash the soup until your desired level of smoothness.
Add in the heavy cream, sharp cheddar cheese, truffle oil, cooked bacon pieces, and stir to combine. Season with salt and pepper.
Serve warm, generously garnished with preferred toppings.
