Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup whole milk or heavy cream
- 1 cup shredded cheddar cheese
- 6 slices crispy bacon, chopped
- 1/2 cup chopped green onions
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook until tender, about 15 minutes.
- Add broth, bring to a boil, then reduce heat and simmer until potatoes are soft.
- Use an immersion blender to puree the soup until smooth, or leave some chunks for texture.
- Stir in milk or heavy cream, cheese, and season with salt and pepper. Simmer until cheese melts.
- Serve hot topped with crispy bacon, green onions, and sour cream.
Notes
- For extra flavor, add caramelized onions or garlic during cooking.
- You can substitute turkey bacon for traditional bacon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 75mg