Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, boil potatoes until tender, about 15 minutes. Drain and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Add chicken broth and potatoes, bring to a simmer.
- Use an immersion blender to puree the soup until smooth, or mash with a fork for a chunkier texture.
- Stir in heavy cream, cheese, salt, and pepper. Cook until cheese melts and soup is heated through.
- Serve topped with bacon bits and sliced green onions.
Notes
- Feel free to substitute half-and-half for heavy cream for a lighter version.
- For extra flavor, add a dash of smoked paprika or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: comfort-food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 95mg