Ingredients
- 2 1/2 lb potatoes, peeled and diced
- 12 baby carrots, diced
- 2 cans chicken or beef broth
- 1 cup heavy cream or milk
- 1 1/2 cups shredded cheddar, divided
- 8 slices bacon, cooked and crumbled
- 1 package cream cheese, cubed
- 1 tbsp onion powder
- salt and black pepper, to taste
Directions
- Put the potatoes, carrots and broth in a large pot. Add just enough water or milk to cover the vegetables and bring to a boil. Reduce the heat and simmer for about 15 minutes.
- Add the cream or milk, most of the bacon, onion powder, salt and pepper. Continue simmering until the vegetables are tender.
- Stir in 1 cup cheddar and the cream cheese until melted and smooth. Serve topped with the remaining cheddar and bacon.