Description
A comforting and creamy soup loaded with potatoes, cheese, and bacon, perfect for cozy dinners.
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.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Toss in the diced potatoes, chicken or vegetable broth, thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Blend the soup to your desired texture using an immersion blender or a stand blender.
- Stir in heavy cream, shredded cheddar cheese, and sour cream; cook over low heat until everything is heated and cheese melts, about 5 minutes.
- Adjust seasoning if necessary, ladle the soup into bowls, and top with crumbled bacon, additional cheese, and green onions before serving.
Notes
For a vegan version, substitute heavy cream with coconut cream and use plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American