4cup(s)russet potatoespeeled and cubed into ½ - inch cubes (about 3 to 4 large potatoes)
2 ½cup(s)low-sodium chicken brothjust enough to barely cover the potatoes (adjust the amount if needed)
½cup(s)milk
½cup(s)heavy cream
2tablespoon(s)sour cream
1cup(s)cheddar cheeseplus more for topping
Salt and pepperto taste
Green onionsfor garnish
Instructions
Heat a large pan or Dutch oven over medium heat. Add the bacon and cook until it reaches the desired crispiness. Remove the bacon from the pan, and drain the grease leaving 1 tablespoon in the pan.
½ pound(s) uncooked bacon
Reduce the heat to low-medium then add the onions. Cook for 3 to 4 minutes until the onions soften. Then add the garlic, and cook for an additional 30 seconds.
1 small white onion, 2 garlic cloves
Add the potatoes and broth. Bring to a rapid boil then reduce to a low boil or rapid simmer. Continue cooking for 15 to 17 minutes or until the potatoes are soft enough to be pierced with a fork. Remove from heat.
4 cup(s) russet potatoes, 2 ½ cup(s) low-sodium chicken broth
Scoop out 1 to 1 ½ cups of the potatoes and broth, and use an immersion blender or heat-safe standing blender to puree the soup into a thick, mashed potato consistency.
Return the pureed potatoes back to the pan along with the milk, heavy cream, and sour cream. Stir to combine, and place the pan over low heat.
½ cup(s) milk, ½ cup(s) heavy cream, 2 tablespoon(s) sour cream
Once the soup begins to warm, slowly drop small amounts of shredded cheese into the pan making sure to stir well before adding more cheese.
1 cup(s) cheddar cheese
Add most of the bacon to the soup (save some for garnish). Then taste the soup, and season with salt and pepper.
Serve warm with extra cheese, bacon, and green onions.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.