Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 green onions, sliced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
- Add garlic and cook for 1 minute.
- Stir in diced potatoes and cook for 5 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend part of the soup for a creamy texture while leaving some chunks.
- Stir in shredded cheese until melted. Season with salt and pepper.
- Ladle into bowls and top with crumbled bacon, sliced green onions, and a dollop of sour cream.
Notes
- For extra richness, add a splash of heavy cream before serving.
- Use sharp cheddar for more flavor or a mix of cheeses.
- Cook bacon until crispy for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg