Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions and additional shredded cheese for topping
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and garlic, cook until translucent.
- Add diced potatoes and chicken broth, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to partially puree the soup, leaving some chunks for texture.
- Stir in sour cream, heavy cream, shredded cheese, and crumbled bacon. Cook until cheese melts and soup is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and extra cheese if desired.
Notes
- For extra flavor, sauté the onions and garlic in a bit of olive oil before adding to the soup.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Ensure the potatoes are diced evenly for consistent cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg