Ingredients
Scale
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 4 medium russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, cook bacon until crisp. Remove and set aside, leaving the fat in the pot.
- Add butter to the pot and sauté onion and garlic until soft.
- Stir in flour to make a roux, cooking for 1-2 minutes.
- Whisk in chicken broth and milk, stirring until smooth.
- Add diced potatoes and simmer until tender, about 15-20 minutes.
- Use a potato masher or immersion blender to partially blend the soup for a creamy texture.
- Stir in cheddar cheese and sour cream until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon, extra cheese, and green onions.
Notes
- For a richer soup, use half-and-half or heavy cream instead of milk.
- You can bake the potatoes beforehand for a deeper flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg