Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 4 slices bacon, chopped
- 3 cups chicken broth
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley and chives for garnish
Instructions
- Cook bacon in a large pot until crispy, remove and set aside.
- Sauté onions in bacon drippings until translucent.
- Add potatoes and chicken broth, bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Puree a portion of the soup for a smooth texture, or leave chunky.
- Stir in sour cream and butter, season with salt and pepper.
- Serve hot, garnished with bacon, parsley, and chives.
Notes
- You can substitute with turkey bacon for a leaner option.
- For a vegan version, omit bacon and use vegetable broth and vegan sour cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Polish
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (1 cup)
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg