Potato Soup
Loaded with bacon, cheddar cheese, and fresh chives, this creamy Potato Soup is perfect for a quick and delicious meal!
Ingredients
Scale
- 3 lbs russet potatoes (peeled and diced into 1” (about 8-10 Large potatoes))
- 1 pound bacon (cut into small pieces, divided)
- 4 Tablespoons butter
- 1 medium onion (diced)
- 3 large cloves garlic (minced)
- 6 cups chicken broth
- 2 cups half and half
- 1 cup heavy cream
- 2 cups sour cream (divided)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese
- ½ cup fresh chives (minced)
Instructions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the bottom of the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add diced potatoes to the pot along with chicken broth; stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Add half and half, heavy cream, salt, and pepper; stir well
- Reduce heat to simmer.
- Using a stick blender (also called an immersion blender), puree about half of the soup.
- Stir in 1 cup sour cream and half of the reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top each bowl with additional sour cream, bacon, cheddar cheese, and chives.
Find it online: https://jennifercooks.com/potato-soup/