Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook for 5 minutes, stirring occasionally.
- 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 part of the soup for a creamier consistency, or mash some potatoes manually.
- Stir in shredded cheese until melted, then add crumbled bacon and chopped green onions.
- Season with salt and pepper, then serve topped with additional cheese, bacon, green onions, and a dollop of sour cream.
Notes
- For extra flavor, add a splash of smoked paprika or garlic powder.
- Use freshly shredded cheese for better melting.
- Optional: Top with crispy fried onions or additional bacon bits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 50mg