Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup sour 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, cook diced potatoes until tender, about 15 minutes.
- In a separate pan, sauté onion and garlic until translucent.
- Add sautéed onion and garlic to the potatoes with chicken broth; simmer for 10 minutes.
- Using an immersion blender, blend the soup until smooth but still slightly chunky.
- Stir in sour cream and shredded cheese until melted and creamy.
- Serve topped with bacon bits and green onions.
Notes
- You can substitute sour cream with Greek yogurt for a healthier option.
- For extra flavor, add a dash of smoked paprika or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian option available with veggie broth
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg