Description
A creamy and hearty potato soup loaded with toppings for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 slices beef bacon, cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Optional toppings: sour cream, green onions, extra cheese
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until soft.
- Add diced potatoes, broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher or immersion blender to partially blend the soup for a creamy texture with some chunks.
- Stir in heavy cream and shredded cheese until melted and smooth.
- Serve hot, topped with crumbled beef bacon, sour cream, green onions, and extra cheese if desired.
Notes
- For a thicker soup, mash more potatoes. For a thinner soup, add extra broth.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove to avoid curdling the cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg