Ingredients
Scale
- 4 slices bacon, diced
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 2 cups heavy cream
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions, for garnish
Instructions
- Cook bacon in a large pot over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in pot.
- Add olive oil to bacon drippings. Sauté onion until soft, about 5 minutes. Add garlic, salt, pepper, onion powder, and garlic powder; cook 1 minute more.
- Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Stir in heavy cream and cheddar cheese. Simmer 5–7 minutes until cheese melts and soup thickens slightly.
- Remove from heat. Stir in sour cream.
- Serve hot, topped with bacon, green onions, and extra cheese if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream and use leaner bacon or turkey bacon.
- Make it ahead: Store cooled soup separately from toppings; add toppings fresh before serving.
- For extra richness, stir in 2 tbsp butter with the sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg
