Velvety, comforting soup with tender russet potatoes, creamy cheddar, crispy bacon, and fresh green onions. A hearty meal with custom spice.
# Components:
→ Vegetables
01 - 4 large russet potatoes, peeled and diced
02 - 1 medium onion, chopped
03 - 3 cloves garlic, minced
04 - 2 green onions, sliced
→ Base & Dairy
05 - 4 cups chicken or vegetable broth
06 - 1 cup whole or 2% milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded cheddar cheese
→ Meats
09 - 6 slices bacon, cooked and crumbled
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon paprika
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
03 - Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
04 - Puree the soup with an immersion blender until smooth, or blend half and leave remainder chunky for preferred texture.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring constantly until cheese melts and soup becomes creamy, about 5 minutes.
06 - Taste the soup and adjust seasonings as needed, adding more salt or pepper if desired.
07 - Ladle hot soup into bowls and garnish with crumbled bacon, additional cheddar cheese, sliced green onions, and any optional toppings.
