Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 slices of cooked bacon, crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook for 5 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend the soup until smooth, or leave some chunks for texture.
- Stir in heavy cream and sour cream. Season with salt and pepper.
- Ladle into bowls and top with shredded cheese, bacon bits, and chopped green onions. Serve hot and enjoy!
Notes
- For extra flavor, add minced garlic when cooking the potatoes.
- Garlic powder can be substituted for fresh garlic for convenience.
- 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: 320 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg