Use starchy potatoes like russets for the best texture. Don’t skip the sour cream—it adds tang and creaminess. If you prefer a chunky soup, mash some of the potatoes by hand instead of blending completely. Cook the bacon until it’s extra crispy for the best crunch in every bite.
Ingredients
6 slices bacon
1 small onion, diced
3 cloves garlic, minced
4 large russet potatoes, peeled and diced
4 cups chicken broth
1 cup milk
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup sour cream
Salt and pepper to taste
Chopped green onions, for garnish
Extra shredded cheese and bacon, for topping
Directions
In a large pot, cook the bacon over medium heat until crispy. Remove and set aside on paper towels. Drain excess grease, leaving about 1 tablespoon in the pot. Sauté onion until soft, then add garlic and cook another 30 seconds. Add diced potatoes and chicken broth. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 15 minutes. Mash potatoes slightly or blend for a smoother soup. Stir in milk, cream, cheese, and sour cream. Cook until warmed through. Season with salt and pepper. Serve hot with crumbled bacon, green onions, and extra cheese on top.
For variations, stir in cooked broccoli or cauliflower for extra veggies. Use turkey bacon or omit bacon for a lighter version. Add a dash of hot sauce or smoked paprika for a spicy twist.