Save
Save
Potato Soup
Loaded with bacon, cheddar cheese, and fresh chives, this creamy Potato Soup is perfect for a quick and delicious meal!
Print
Pin
Shop the exact tools and ingredients I use for this recipe
View My Amazon Kitchen
Ingredients
- 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
- ½ 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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.