Servings: 4 bowls
Calories: 350kcal
Equipment
- large pot
- immersion blender
Ingredients
For the Soup Base
- 4 cups russet potatoes diced
- 4 cups chicken broth or vegetable broth for vegetarian option
- 1 medium onion diced
- 2 cloves garlic minced
For the Creamy Finish
- 1 cup heavy cream or half and half for a lighter option
- 1 cup sharp cheddar cheese shredded
- ½ cup sour cream or Greek yogurt for lighter profile
For the Tasty Toppings
- 4 slices bacon cooked and crumbled; omit for vegetarian option
- ¼ cup green onions chopped
Seasoning and Flavor Enhancers
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons olive oil for sautéing
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Toss in the diced onion and sauté for 5-7 minutes until soft and translucent.
- Add the minced garlic to the pot; cook for about 1 minute until fragrant and golden.
- Add the diced potatoes and broth to the pot. Mix in the thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes until potatoes are fork-tender.
- Blend the soup with an immersion blender until reaching desired consistency.
- Stir in the heavy cream, sharp cheddar cheese, and sour cream. Cook over low heat for about 5 minutes until cheese melts and everything is combined.
- Ladle soup into bowls and top with crumbled bacon, more shredded cheese, and chopped green onions.
Notes
For optimal texture, blend before adding cream and cheese. Adjust seasoning as needed after blending.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 850mg | Fiber: 4g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 250mg | Iron: 2mg
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