Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus extra for topping
- 1 tsp salt
- ½ tsp black pepper
- 1 cup cooked bacon, crumbled
- ½ cup sour cream
- 3 green onions, sliced
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, ~15 minutes.
- Stir in heavy cream, cheddar cheese, salt, and pepper. Simmer 5 minutes until creamy and slightly thickened.
- Ladle into bowls and top with bacon, extra cheese, sour cream, and sliced green onions.
Notes
- For a richer flavor, use half-and-half instead of heavy cream.
- Make it vegetarian by swapping chicken broth for vegetable broth and omitting bacon (add smoked paprika for depth).
- Cook bacon ahead and store in fridge for quicker weeknight prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
