Description
A creamy and hearty soup made with russet potatoes, sharp cheddar cheese, and smoky bacon, perfect for cozy nights.
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 the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute until aromatic.
- Add the diced potatoes and chicken or vegetable broth, then mix in the dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Let cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Blend the soup to your desired smoothness using an immersion blender or transfer to a stand blender.
- Return the soup to low heat and stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook for about 5 minutes until heated through.
- Serve in bowls and top with crumbled bacon, additional cheese, and chopped green onions.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American