Description
A warm and creamy potato soup perfect for chilly evenings, featuring crispy bacon, sharp cheddar, and delightful toppings.
Ingredients
- 6 medium-sized russet potatoes, peeled and diced (about 3 lbs total)
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup chopped green onions (for garnish)
- Optional: Additional bacon bits (for garnish)
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess fat, keeping about 1 tablespoon in the pot.
- Add the diced onion to the pot. Sauté for about 3-4 minutes or until it turns soft and translucent.
- Stir in the minced garlic and cook for an additional minute, allowing its aroma to fill the kitchen.
- Add the diced potatoes and chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, or until potatoes are tender.
- Use a potato masher or an immersion blender to achieve desired soup consistency, blending until smooth for a creamy texture.
- Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and paprika. Simmer for another 5 minutes over low heat, stirring occasionally until cheese is melted.
- Taste and adjust seasoning as needed. Serve hot, garnished with crumbled bacon bits and chopped green onions.
Notes
Feel free to swap out russet potatoes for Yukon Gold for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American