Ingredients
Scale
- 2 large Russet potatoes (about 1.5 lbs), peeled and diced
- 4 slices bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 2 green onions, sliced (for garnish)
- ½ cup sour cream (for serving)
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove bacon and set aside, leaving drippings in the pot.
- Sauté the onion in the bacon drippings until translucent. Add garlic and cook until fragrant.
- Stir in the diced potatoes and chicken broth; bring to a gentle boil. Reduce heat and simmer uncovered for 15-20 minutes until potatoes are tender.
- Blend the mixture using an immersion blender until smooth but slightly chunky. Stir in heavy cream and heat gently on low.
- Serve hot topped with crumbled bacon, cheddar cheese, sliced green onions, and a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg