Velvety, comforting potato soup with tender russet potatoes, creamy cheddar, crispy bacon, and green onions. A hearty meal.
# Ingredients:
→ Vegetables
01 - 4 large russet potatoes, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 green onions, thinly sliced
→ Base & Dairy
05 - 4 cups chicken or vegetable broth
06 - 1 cup whole milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups sharp cheddar cheese, shredded
→ Meats
09 - 6 slices bacon, cooked until crispy and crumbled
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 5 minutes until translucent and fragrant, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add cubed potatoes to the pot and pour in the broth. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 15-20 minutes until potatoes are easily pierced with a fork.
04 - Puree the soup using an immersion blender until completely smooth. For texture, blend only half and leave remaining chunks intact.
05 - Reduce heat to low. Stir in milk, sour cream, cheddar cheese, salt, pepper, and paprika. Cook for 5 minutes, stirring continuously until cheese melts and soup is creamy and heated through.
06 - Taste and adjust salt and pepper as needed. Ladle hot soup into bowls and top generously with crumbled bacon, extra cheddar cheese, sliced green onions, and any desired optional toppings.
