Ingredients:
- 6 slices bacon, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 lbs russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped green onions (for garnish)
Directions:
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, blend only a portion of the potatoes.
- Stir in the heavy cream, shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Cook until the cheese is melted and the soup is heated through.
- Serve the soup hot, garnished with the crispy bacon, chopped green onions, and additional shredded cheese if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal per serving | Servings: 6 servings