Ingredients
Scale
- 4 russet potatoes (peeled and diced)
- 3 tablespoons butter
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- ½ cup bacon bits (cooked)
- ¼ cup green onions (chopped)
- Salt and pepper to taste
- Sour cream for topping
Instructions
- 1. In a large pot over medium heat, melt the butter. Add minced garlic and sauté until fragrant (about 1 minute).
- 2. Pour in chicken broth and bring to a gentle boil. Add diced potatoes, season with salt and pepper, and cook until tender (15–20 minutes).
- 3. Reduce heat to low; stir in heavy cream and shredded cheddar cheese until melted.
- 4. For texture, mash some potatoes against the pot while leaving others intact.
- 5. Serve hot, garnished with bacon bits, more cheddar cheese, chopped green onions, and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg