Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup chopped green onions
- 1/2 cup sour cream
- 2 tbsp butter
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add diced potatoes and cook until slightly tender, about 10 minutes.
- Add chicken broth, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are soft, about 15 minutes.
- Use an immersion blender to blend the soup until smooth, or mash with a fork for a chunkier texture.
- Stir in shredded cheese until melted, then add sour cream and half of the bacon crumbles. Mix well.
- Serve hot, topped with remaining bacon, chopped green onions, and extra cheese if desired.
Notes
- For extra flavor, sauté chopped onions with potatoes before adding broth.
- Use fresh herbs for a more vibrant taste.
- Adjust cheese and bacon to preference for a richer or lighter soup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 65mg