Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 green onions, sliced
- 2 tablespoons butter
- Salt and pepper to taste
- Sour cream for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and garlic; cook until translucent.
- Add cubed potatoes and cook for 5 minutes, stirring occasionally.
- Pour in chicken broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth or slightly chunky, based on preference.
- Stir in milk or heavy cream and shredded cheese until melted and creamy.
- Add crumbled bacon and season with salt and pepper. Keep warm.
- Serve hot, topped with green onions, extra cheese, and a dollop of sour cream.
Notes
- For a thicker soup, add more potatoes or reduce the amount of liquid.
- Use sharp cheddar for a more pronounced cheesy flavor.
- Feel free to add sautéed mushrooms or bell peppers for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 85mg