Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 bacon strips, cooked and crumbled
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add potatoes and chicken broth; bring to a boil. Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or mash with a potato masher.
- Stir in heavy cream and cheese until melted and creamy.
- Top with bacon bits and green onions before serving.
Notes
- For a vegan version, substitute heavy cream and cheese with plant-based alternatives.
- For added flavor, sprinkle additional cheese or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 70 mg
