Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 4 cups chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and add diced potatoes. Cook for 5 minutes, stirring occasionally.
- Add chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks for texture.
- Stir in sour cream, shredded cheese, and season with salt and pepper. Cook until cheese is melted and soup is heated through.
- Serve hot, topped with crumbled bacon and chopped green onions.
Notes
For extra flavor, sauté some garlic with the potatoes or add chopped sautéed onions. Adjust cheese and bacon amounts to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg