Ingredients:
4 large russet potatoes, peeled and diced
4 slices bacon, cooked and crumbled
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1 cup sour cream
1 1/2 cups shredded cheddar cheese
2 tbsp butter
Salt and pepper to taste
Fresh chives for garnish
Directions:
Cook the potatoes: In a large pot, boil the diced potatoes in salted water until fork-tender, about 10-12 minutes. Drain and set aside.
Sauté the onions and garlic: In the same pot, melt the butter over medium heat. Add diced onions and garlic, cooking until soft and fragrant, about 5 minutes.
Add the broth: Pour in the chicken broth and bring to a simmer. Stir in the cooked potatoes.
Blend the soup: Using an immersion blender (or a regular blender), blend the soup until smooth, or leave some chunks if you prefer a heartier texture.
Add cream and sour cream: Stir in the heavy cream and sour cream. Allow the soup to heat through for another 5 minutes.
Season and add cheese: Season the soup with salt and pepper to taste. Stir in 1 cup of shredded cheddar cheese until melted.
Serve: Ladle the soup into bowls and top with crumbled bacon, additional shredded cheddar, a dollop of sour cream, and chopped chives.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 450 kcal per serving
