A velvety, comforting potato creation packed with tender russet potatoes, creamy cheddar, crispy bacon, and fresh green onions. Hearty and easy.
# What You'll Need:
→ Vegetables
01 - 4 large russet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 medium onion, chopped
03 - 3 cloves garlic, minced
04 - 2 green onions, sliced for garnish
05 - 1 cup diced tomatoes or 1 jalapeño, sliced (optional garnish or spice)
→ Base & Dairy
06 - 4 cups chicken or vegetable broth
07 - 1 cup whole or 2% milk
08 - 1/2 cup sour cream
09 - 1 1/2 cups shredded cheddar cheese, plus extra for garnish
→ Meats
10 - 6 slices bacon, cooked until crispy and crumbled
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon paprika
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add diced potatoes to the pot and pour in the broth. Increase heat to bring to a boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes, until potatoes are fork-tender.
04 - Use an immersion blender to puree the soup until completely smooth, or blend half for a partially chunky texture.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring continuously, until the cheese is fully melted and the soup reaches a creamy consistency, about 5 minutes.
06 - Taste the soup and adjust salt, pepper, or paprika as desired.
07 - Ladle hot soup into bowls and garnish generously with crumbled bacon, additional cheddar cheese, sliced green onions, and any optional toppings such as diced tomatoes or jalapeño slices.
