Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup chopped green onions
- 2 cups chicken broth
- 1 cup milk
- 2 tbsp butter
- 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 and bring to a boil. Reduce heat and simmer until potatoes are fully cooked, about 15 minutes.
- Using an immersion blender, blend a portion of the soup for a creamy texture, leaving some chunks.
- Stir in sour cream, milk, and shredded cheese until melted and smooth.
- Top with crispy bacon, chopped green onions, salt, and pepper. Serve hot.
Notes
- For extra flavor, add garlic powder or smoked paprika.
- Use cold sour cream for a smoother consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian option can be made by using veggie broth and plant-based cheese
Nutrition
- Serving Size: 1 bowl
- Calories: 330 kcal Kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg