• 6-8 slices bacon
• 6 cups chicken broth (48 oz.)
• 1 large russet (baker) potato or other white potato (peeled and cut into 1/2 inch cubes, 2 cups)
• 1 cup heavy cream (8oz.)
• Optional: shredded cheddar cheese and/or sour cream
• Slice uncooked bacon into half-inch pieces and place in bottom of 4-quart pot.
• Over medium heat, sauté bacon until browned and crispy, 8-12 minutes.
• Remove bacon, set aside on paper towel, and discard excess bacon grease.
• Peel and cube potatoes. Add cubbed potatoes to the pot, stir gently into residual bacon grease, add chicken broth and bring to a boil.
• Stir in soup mix. Return to a simmer, cover and cook for 30 minutes.
• Stir in heavy cream, heat uncovered on low for 5 minutes.
• Top each serving with crumbled bacon.
• Add shredded cheese and/or sour cream, if desired.

Nutrition: Clean Label, Nothing Artificial, No Added Salt, Gluten Free, Non-GMO, Vegan Friendly.