Loaded with tender potatoes and lots of cheddar, this potato cheddar soup is perfectly creamy and amazing topped with crispy bacon and green onions.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 444kcal
Ingredients
6stripsbacon, diced into 1/4-inch cubes
1mediumyellow onion, finely diced
3mediumcloves garlic, minced
3lbsyellow potatoes, peeled and diced into 1/4-inch cubes
4-1/2cupschicken broth
1-1/2cupsshredded mild cheddar cheese
1/3cupsour cream
Salt and pepper to taste
Sliced green onion and additional cheddar for topping
Instructions
In a medium pot or Dutch oven over medium heat, cook bacon until crispy. Drain on paper towels and set aside.
In same pot over medium-high heat, cook onion in bacon drippings until tender. Add garlic and cook 1-2 minutes until fragrant.
Add potatoes and chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover pot, and allow to simmer 15-20 minutes until potatoes are tender when pierced with a fork.
Transfer half of soup to a blender and blend until smooth. Add back to pot and stir in cheddar, sour cream, and crispy bacon bits until cheese is melted. Season soup with salt and pepper to taste.
Serve soup warm with green onion and cheddar on top. Enjoy!
Notes
Storing InstructionsStore soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.