Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1 cup chopped green onions
- 4 cups chicken broth
- 1 cup milk
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup slightly, leaving some chunks for texture.
- Add milk, cheese, salt, and pepper. Stir until cheese melts and soup is creamy.
- Serve hot with toppings of bacon, green onions, and a dollop of sour cream.
Notes
- For extra savory flavor, add minced garlic during cooking.
- Use freshly grated cheese for best melt and flavor.
- Garnish with additional cheese or herbs as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 90mg