Description
Enjoy this creamy potato soup loaded with bacon and cheddar cheese. It is a comforting and flavorful meal perfect for any time.
Ingredients
Scale
- 6 slices bacon, cooked and crumbled
- 4 cups peeled and cubed potatoes
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced
Instructions
- In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and crumble, reserving 2 tablespoons of bacon fat in the pot.
- Add butter and diced onion to the pot and cook until softened, about 5 minutes.
- Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup until desired consistency is reached. Alternatively, carefully transfer a portion of the soup to a regular blender, blend, and return to the pot.
- Stir in heavy cream, cheddar cheese, sour cream, salt, and pepper. Heat until cheese is melted and soup is heated through.
- Garnish with crumbled bacon and sliced green onions. Serve hot.
Notes
- For a smoother soup, blend all of the soup.
- Adjust the amount of cheddar cheese and bacon to your preference.
- Add a pinch of red pepper flakes for a touch of heat.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg