• 6-8 slices bacon
• 6 cups chicken broth (48 oz.)
• 1 large russet (baker) potato or other white potato (peeled and cut-up into 1/2 inch cubes, 2 cups)
• 1 cup heavy cream (8 oz.)
• optional: shredded cheddar cheese and/or sour cream

1. Slice uncooked bacon into half-inch pieces and place in bottom of 4-quart pot.
2. Over medium heat, sauté bacon until browned and crispy, 8-12 minutes.
3. Remove bacon, set aside on paper towel, and discard excess bacon grease.
4. Peel and cube potatoes. Add cubbed potatoes to the pot, stir gently into residual bacon grease, add chicken broth, and bring to a boil.
5. Stir in soup mix. Return to a simmer, cover, and cook for 30 minutes.
6. Stir in heavy cream, heat uncovered on low for 5 minutes.
7. Top each serving with crumbled bacon.
8. Add shredded cheese and/or sour cream, if desired.

Soup will continue to thicken. To thin, add broth, milk, or water as needed.