Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Sauté onions and garlic in a large pot until softened.
- Add diced potatoes and broth, bringing to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth with an immersion blender or mash some of the potatoes for a chunkier texture.
- Stir in heavy cream and cheddar cheese until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon and chives if desired.
Notes
For a loaded version, add toppings like sour cream, jalapeños, or green onions. Choose starchy potatoes like Russets for creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (can be modified)
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg