Ingredients
Scale
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 4 slices turkey bacon, cooked and crumbled
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 cup green onions, chopped
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Cook the diced onion until soft, about 5 to 7 minutes. Add minced garlic for an additional minute.
- Cook the potatoes: Stir in diced potatoes and broth, along with thyme, smoked paprika, salt, and pepper. Bring to a boil; reduce heat and simmer until potatoes are fork-tender (15–20 minutes).
- Blend the soup: Use an immersion blender for your desired texture or carefully blend batches in a stand blender until smooth.
- Add cream and cheese: Stir in heavy cream, cheddar cheese, and sour cream. Cook on low until the cheese melts completely.
- Serve: Ladle soup into bowls and top with crumbled turkey bacon, extra cheese, and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 50mg