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.
Notes
- If you find the soup is not thickening up as much as you would like, make a slurry using either flour or cornstarch:
- In a separate bowl, whisk together a few tablespoons of cornstarch with a little of the broth from the pot.
- Then whisk this slurry into the soup while it is cooking.
- The soup will thicken nicely in a few minutes.
