Ingredients
Scale
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake for 45-60 minutes until tender.
- Allow potatoes to cool slightly, then peel and chop into cubes.
- In a large pot, melt butter over medium heat. Add potatoes and cook for 2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Stir in heavy cream, sour cream, salt, and pepper. Heat through.
- Serve hot, topped with shredded cheese, bacon, green onions, and an optional dollop of sour cream.
Notes
- For extra flavor, add roasted garlic or sautéed onions.
- Use fresh herbs like chives for garnish.
- Can be made vegetarian by using vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Baking, simmering, blending
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg