- A smooth and creamy texture with lots of gooey cheddar - Crisp bacon and green onions for topping - Made in under an hour entirely in one pot.
- Bacon - Yellow onion - Garlic - Yellow potatoes - Chicken broth - Cheddar cheese - Sour cream - Green onion
In a Dutch oven or medium pot, cook diced bacon over medium heat until crispy. Drain bacon on paper towels.
Cook onion in bacon drippings over medium-high heat until tender. Add garlic and cook 1-2 minutes until fragrant.
Add chicken broth and potatoes to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and allow to cook 15-20 minutes.
Transfer half of soup to a blender and blend until smooth. Add back to pot and stir in cheddar and sour cream. Season soup with salt and pepper to taste.
Top soup with bacon bits, green onions, and additional cheddar for serving. Serve warm and enjoy!