Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme or rosemary, chopped
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and freshly ground pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add garlic and herbs, sauté until fragrant.
- Add potatoes and broth, bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Using an immersion blender, blend until smooth or desired consistency.
- Stir in sour cream and shredded cheddar cheese until melted and creamy.
- Season with salt and pepper. Serve topped with bacon bits and fresh parsley.
Notes
- For extra creaminess, add more sour cream or a splash of cream.
- Use leftover cooked bacon for convenience.
- Make it vegetarian by omitting bacon and adding sautéed mushrooms.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg