Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- Chopped green onions for garnish
- Sour cream for serving
Instructions
- Cook bacon in a large pot until crispy, then remove and set aside.
- Add butter to the bacon drippings, sauté onions and garlic until translucent.
- Add diced potatoes and chicken broth, bring to a boil, then simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese, cook until melted and creamy.
- Season with salt and pepper, then serve topped with bacon, green onions, and a dollop of sour cream.
Notes
- For a thicker soup, mash some of the potatoes before blending.
- Use applewood smoked bacon for extra flavor.
- Replace heavy cream with half-and-half for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Puree
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 105mg