Description
A thick and creamy soup filled with russet potatoes, cheddar cheese, and crispy bacon, perfect for warm, comforting meals.
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Add minced garlic and cook for an additional minute.
- Introduce diced potatoes and pour in the chicken or vegetable broth. Season with dried thyme, smoked paprika, salt, and pepper. Stir well and bring to a boil.
- Reduce heat and allow soup to simmer for 15 to 20 minutes until potatoes are fork-tender.
- Blend the soup using an immersion blender or transfer to a stand blender for desired consistency.
- Return to the pot and stir in heavy cream, cheddar cheese, and sour cream. Cook over low heat for about 5 minutes until cheese melts.
- Serve in bowls topped with crumbled bacon, additional cheddar, and chopped green onions.
Notes
For a lighter version, substitute whole milk for heavy cream. This soup can also be made ahead of time and tastes even better the next day.
