Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and diced
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup cooked bacon bits
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh green onions, chopped for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add chicken broth and diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream, butter, and cheddar cheese. Simmer until cheese melts and soup thickens slightly.
- Remove from heat and stir in sour cream. Season with salt and pepper.
- Serve hot, topped with bacon bits and chopped green onions.
Notes
- For a quicker version, use 2 cups of cubed, pre-cooked potatoes (microwaved or roasted ahead of time).
- To make vegetarian, swap chicken broth for vegetable broth and omit bacon (or use smoked tofu or tempeh bacon).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Gluten-free option available
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
