Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
- Sour cream (for topping)
Instructions
- Cook bacon until crispy, set aside, and crumble.
- In a large pot, cook onion and garlic in butter until translucent.
- Add diced potatoes and chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
- Use an immersion blender to blend part of the soup for creaminess, or leave it chunky if preferred.
- Stir in heavy cream and shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with bacon, chives, and a dollop of sour cream.
Notes
- For extra cheesy flavor, add more shredded cheese or a splash of cream.
- You can substitute bacon with turkey bacon for a healthier option.
- 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: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg