Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- Green onions, chopped (for topping)
- Additional cooked bacon and shredded cheese (for garnish)
Instructions
- Peel and dice the russet potatoes, finely chop the onion, and mince the garlic. Cook the bacon until crispy, then crumble it.
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside. Sauté onions in the bacon drippings until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add diced potatoes to the pot and stir to coat with aromatics. Pour in chicken broth, bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to partly blend the soup for a creamy texture, leaving some chunks. Alternatively, blend a portion in a regular blender and return.
- Stir in heavy cream, shredded cheddar cheese, and sour cream until melted and smooth. Season with salt and pepper.
- Ladle into bowls, topping with crispy bacon, shredded cheese, and chopped green onions. Serve hot.
Notes
- For a vegan version, substitute the chicken broth with vegetable broth and use dairy-free cheese and sour cream.
- Adjust seasoning and toppings based on your preference.
- Reheat gently over low heat to preserve creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg