Ingredients
Scale
- 2 Tablespoons Salted Butter (divided)
- 1 large Onion (finely diced)
- 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder)
- 4 lbs Potatoes, peeled and cubed
- 4 cups Chicken Broth
- 2 Tablespoons Butter
- 3 Tablespoons Flour
- 2 cups Whole Milk
- 1 1/2 cups Heavy Cream
- 1 teaspoon Salt (or more to taste)
- 1 teaspoon Pepper
- 1/2 cup Sour Cream
- 2–3 cups Sharp Cheddar Cheese
- 1 lb. Bacon (cooked and crumbled)
- 4 Green Onions (chopped)
- Sharp Cheddar Cheese (for garnish)
- Sour Cream (for garnish)
Instructions
- Heat a large pot over medium heat. Add 2 Tablespoons of butter and onion. Cook for 8-10 minutes until soft.
- Add garlic and cook for 1 minute.
- Add potatoes and chicken broth. Reduce heat, cover, and simmer for 25 minutes or until potatoes are tender.
- In another pot, melt 2 Tablespoons of butter. Whisk in flour to form a paste.
- Stir in milk, heavy cream, salt, and pepper. Whisk often until thickened (10-15 minutes).
- Mix in sour cream until smooth.
- Combine the cream mixture with the potatoes. Stir in cheese until melted.
- Top with bacon, extra cheese, green onions, and sour cream before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to avoid curdling.
- For a thicker soup, mash some potatoes before adding the cream mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg