Description
A warm and cozy potato soup, loaded with creamy goodness and topped with bacon and cheese, perfect for family 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 diced onion and sauté for 5 to 7 minutes until it’s soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with chicken or vegetable broth.
- Stir in dried thyme, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve your desired texture—smooth or slightly chunky.
- Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese fully melts and the soup is heated through—about 5 minutes.
- Taste and adjust seasoning if necessary.
- Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Notes
Try adding fresh herbs for extra flavor or swap regular bacon for turkey bacon for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American