Ingredients
6–8 medium Yukon Gold potatoes, peeled and cubed
6 slices thick-cut bacon, diced
1 large yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream or whole milk
1 cup shredded sharp cheddar cheese
1/2 cup sour cream (optional topping)
2 tablespoons fresh chives, chopped
Salt and black pepper to taste
Instructions
Step 1: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and set it aside on a paper towel, leaving approximately 2 tablespoons of fat in the pot.
Step 2: Add the diced onion to the pot and sauté for 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
Step 3: Stir in the cubed potatoes and pour the broth over them. Bring this potato soup recipe mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender.
Step 4: Using an immersion blender, blend about half of the soup to create a creamy base while leaving some potato chunks. Stir in the heavy cream and shredded cheese until melted and smooth.
Step 5: Season with salt and pepper to taste. Serve hot, topped with the reserved crispy bacon, extra cheese, and fresh chives.
Notes
For a thicker soup, mash more potatoes. For a thinner soup, add extra broth or milk.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: potato soup recipe, creamy potato soup, easy soup recipes, comfort food, homemade potato soup
