Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy 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, sauté onion and garlic until translucent.
- Add diced potatoes and chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to partially blend the soup for a creamy texture, leaving some chunks.
- Stir in heavy cream and shredded cheese, cook until cheese melts and soup thickens.
- Top with bacon bits and green onions before serving.
Notes
- Feel free to add sautéed mushrooms or peppers for extra flavor.
- For a vegan version, substitute plant-based cream and cheese, and cook bacon separately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg