Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/2 cup sliced green onions
- 2 tablespoons butter
- 1/2 cup milk
- Salt and black pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook until tender, about 10 minutes.
- Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are fully cooked.
- Use an immersion blender to puree the soup until smooth, leaving some chunks if desired.
- Stir in shredded cheese, sour cream, milk, salt, and pepper. Cook until cheese melts and the soup is heated through.
- Serve hot, topped with crispy bacon, sliced green onions, and extra cheese if desired.
Notes
- For a thicker soup, blend less or add more potatoes.
- Use crispy bacon for added crunch and flavor.
- Replace chicken broth with vegetable broth for vegetarian 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: 380 Kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg