Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, chopped
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and cook until translucent.
- Add diced potatoes and minced garlic; cook for 5 minutes.
- Pour in broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree part of the soup for a creamy texture. Stir in sour cream and shredded cheese until melted and smooth.
- Season with salt and pepper. Top with crumbled bacon and chopped green onions before serving.
Notes
- For extra creaminess, add a splash of heavy cream.
- Can be made vegetarian by using vegetable broth.
- Serve with crusty bread for a complete meal.
- 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: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg