- 2 thick slices bacon, preferably applewood smoked, diced
- 1/2 cup chopped sweet or yellow onion
- 1 (14 ounce) can reduced sodium chicken broth
- 2 cups 2% milk
- 1 large baking (russet) potato, peeled, cut into 1/4-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 3/4 cups Sargento® ChefStyle Shredded Extra Sharp Cheddar, divided
- Chopped chives, thyme or parsley (optional)
- Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.
- Cook onion in drippings in same saucepan 4 minutes, stirring occasionally. Add broth, milk, potato, salt and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes or until potato is tender.
- Turn off heat; add 1-1/2 cups cheese, stirring until melted. Ladle into shallow bowls; top with remaining 1/4 cup cheese and reserved bacon. Garnish with chives, if desired.