Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1 cup chopped green onions
- 3 cups chicken broth
- 1/2 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 for about 5 minutes.
- Add chicken broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in milk, sour cream, salt, and pepper. Heat through but do not boil.
- Serve hot topped with shredded cheese, green onions, and bacon bits.
Notes
- For extra creaminess, add additional sour cream or cream.
- Use chopped chives instead of green onions for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg