Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 slices bacon, cooked crispy and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 cups chicken or vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent.
- Add garlic and cook for another minute.
- Stir in diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes. <li id="instruction-step-4" Using an immersion blender, blend the soup until smooth or desired consistency.
- Stir in sour cream, cheddar cheese, and crispy bacon; cook until cheese melts.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and additional bacon if desired.
Notes
- For extra creaminess, add a splash of heavy cream.
- To make the soup vegetarian, omit bacon and substitute with smoked paprika for smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, blender
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg