Ingredients
Scale
- 4 large russet potatoes, baked and diced
- 4 slices beef bacon, cooked and crumbled
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream or milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tbsp butter
- Salt and pepper to taste
- Green onions or chives for garnish
Instructions
- Cook Onion and Garlic: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
- Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a simmer.
- Mash Potatoes: Lightly mash some of the potatoes in the pot to thicken the soup.
- Add Cream: Stir in the heavy cream or milk, and let it simmer for another 10 minutes.
- Add Toppings: Mix in the shredded cheese, crumbled bacon, and sour cream, stirring until the cheese is melted and the soup is creamy.
- Season: Add salt and pepper to taste. Serve hot, garnished with additional cheese, bacon, and green onions or chives.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 6 bowls
- Calories: 450
- Fat: 22
- Carbohydrates: 45
- Protein: 15