1 cup (8 oz.) Kraft Fancy Shredded Sharp Cheddar Cheese
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Let's Make It
Saute onion in the 1 tablespoon melted butter. Set aside. In a 3 quart pot over medium heat, melt butter and whisk in flour. Cook for 3 minutes, stirring constantly. Slowly whisk in the half-and-half, (making a roux). Stir in the chicken broth. Simmer for 20 minutes, stirring frequently.
Crisply cook bacon, cool and break into bite-size pieces (reserve drippings). Set aside.
Add the hash browns and onion to the soup base. Cook over low heat, stir occasionally until potatoes are tender, about 15-20 minutes. The soup should be thickened by now. Stir in the bacon pieces and drippings, (which provides extra flavor). Remove from heat.
Add the nutmeg, salt and pepper. Mix in the cheddar cheese. Stir until cheese is melted and soup is velvety. Ladle into bowls. Garnish with chives if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.