Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pot.
- Add butter to bacon drippings; melt and sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Stir in heavy cream, cheddar cheese, and thyme. Simmer 5 minutes until slightly thickened.
- Turn off heat and stir in sour cream. Season with salt and pepper.
- Serve hot, topped with crispy bacon and fresh chives.
Notes
- For a thicker soup, mash some potatoes with a fork before adding cream.
- Vegetarian option: Omit bacon and use bacon-infused oil or smoked paprika for depth.
- Store leftovers in fridge up to 3 days; reheat gently on_stovetop (cream may separate slightly).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
