Ingredients
Scale
- 4 medium russet potatoes (about 2 lbs), peeled and diced
- 4 tbsp unsalted butter
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crispy bacon bits (optional)
- 1/2 cup sour cream (for topping)
- 1/4 cup chopped green onions (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes to the pot and pour in enough chicken broth to fully cover them. Bring to a gentle boil and simmer until fork-tender (approximately 15-20 minutes).
- Blend the soup using an immersion blender until smooth, leaving some potato chunks for texture if desired.
- Gradually stir in the heavy cream while heating on low-medium. Add the shredded cheddar cheese until melted and well combined.
- Serve hot, garnished with sour cream and chopped green onions.
Notes
- For a vegan option, substitute heavy cream with coconut milk or cashew cream.
- Experiment with toppings like chopped chives or crispy fried onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg