Ingredients
Scale
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup chopped green onions
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Wash and peel the potatoes, then dice into small cubes.
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add diced potatoes and cook for 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree half of the soup for a creamier texture.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Top with crumbled bacon and chopped green onions before serving.
Notes
- You can add cooked diced chicken for extra protein.
- For a gluten-free option, ensure broth and bacon are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Blender
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg