Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons chopped chives
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large pot, melt butter over medium heat and sauté onion and garlic until translucent.
- Add diced potatoes and broth, bring to a boil, then simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or mash with a potato masher for a chunkier texture.
- Stir in shredded cheese and sour cream until melted and combined.
- Season with salt and pepper to taste.
- Garnish with crumbled bacon and chopped chives before serving.
Notes
- For a creamier texture, add more sour cream or cheese.
- Use crispy bacon for added crunch and flavor.
- This soup can be made vegetarian by using vegetable broth and omitting bacon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 330 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg