Name: Potato Soup with Bacon & Truffle Oil
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4-6 servings
Ingredients: 10 slices bacon, chopped into 1/2-inch pieces; 4 pounds Russet potatoes, washed and roughly cut into 1/2-inch cubes; 1 large white onion, diced; 5 cloves garlic, minced; 5 cups chicken broth; 1 cup heavy cream or half and half; 1 cup grated sharp cheddar cheese; 3-4 Tbsp. truffle oil; salt and pepper; optional toppings: additional shredded cheddar, sliced green onions, sour cream