Ingredients
Units
Scale
- 4 large russet potatoes, peeled and cubed
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- Green onions, chopped (for garnish)
Instructions
- Cook the bacon: In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside.
- Sauté the onions and garlic: In the bacon drippings, sauté diced onion and minced garlic until soft and fragrant (about 2-3 minutes).
- Add potatoes and broth: Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat to simmer for 15 minutes or until potatoes are fork-tender.
- Mash the potatoes: Use a potato masher or immersion blender to mash some of the potatoes for a creamy texture.
- Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt into the soup.
- Finish and season: Add sour cream, salt, and pepper. Stir well and let the soup simmer for another 5 minutes.
- Serve: Garnish with crispy bacon and chopped green onions before serving.
Notes
- If you prefer a thicker soup, cook longer to reduce the broth.
- You can add extra cheese for a cheesier version!
- This soup can be made in advance and reheated for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg