Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, chopped
- 2 tablespoons sour cream
- Salt and pepper to taste
Instructions
- In a large pot, sauté chopped onion and garlic until translucent.
- Add diced potatoes and broth, bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks whole.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Pour into bowls and top with bacon crumbles, chopped chives, and a dollop of sour cream.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Adjust seasoning with salt and pepper to taste.
- For an extra touch, garnish with additional cheese or herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 100mg
