Ingredients
Scale
- 4 large potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup crispy bacon, crumbled
- 1/4 cup sour cream
- 2 green onions, chopped
- Salt and pepper to taste
- Butter or olive oil for sautéing
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, leaving some drippings in the pot for flavor.
- Add the diced potatoes to the pot and sauté for a few minutes until they start to soften.
- Pour in the chicken broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- For a thicker soup, partially mash some of the potatoes or blend a portion for a creamier texture.
- Stir in the milk, shredded cheddar cheese, and sour cream, seasoning with salt and pepper to taste.
- Heat gently until the cheese is melted and the soup is warmed through.
- Serve hot, garnished with reserved bacon and chopped green onions.
Notes
For added flavor, use homemade chicken broth or sauté minced garlic along with the potatoes. Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg