Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth (or leave some chunks if preferred).
- Stir in sour cream and shredded cheese until melted and creamy.
- Serve hot, topped with crumbled bacon and sliced green onions.
Notes
- You can add chopped cooked chicken for added protein.
- For a gluten-free option, ensure broth is gluten-free.
- Adjust cheese and bacon toppings to taste.
- Prep Time: 10 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: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg