Ingredients
Scale
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1/2 cup chopped chives
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and dry potatoes, then prick with a fork. Rub with olive oil and bake on a baking sheet for 45-60 minutes until tender.
- Let potatoes cool slightly, then peel and mash or chop into small pieces.
- In a large pot, combine broth and milk. Heat over medium heat.
- Add mashed potatoes to the pot, stirring to combine. Cook for 10 minutes, stirring occasionally.
- Stir in sour cream, cheese, salt, and pepper. Continue cooking until cheese melts and soup is heated through.
- Serve hot topped with chopped chives and crumbled bacon. Garnish with additional cheese if desired.
Notes
- For extra creaminess, add more cheese or a splash of cream.
- You can substitute sour cream with Greek yogurt for a healthier version.
- Use gluten-free broth if needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Method: Baking, simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg