Preparation Time
15 minutes
Cooking Duration
25 minutes
Complete Time
40 minutes
Type of Cuisine: American
Makes: 6 Portions (Six bowls)
Diet Preferences: Free of Gluten
What You’ll Need
Ingredients
4 large russet potatoes, scrubbed and diced
4 cups chicken broth or vegetable broth
1 medium onion, diced
3 cloves garlic, minced
Dairy
1 cup heavy cream
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream
Toppings
4 slices bacon, cooked and crumbled
1/4 cup green onions, chopped
Seasonings
Salt and pepper to taste
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Steps
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
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Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Additional Details
- For a vegetarian version, use vegetable broth and omit bacon.
- Reserve some potato chunks before blending for added texture if desired.
