Description
A rich and comforting Creamy Cheesy Potato Soup, perfect for a chilly evening. This recipe features tender potatoes, savory bacon, and a blend of sharp cheddar cheese for a truly indulgent experience.
Ingredients
- 6 slices bacon, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 5 large potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- Fresh chives, chopped, for garnish
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and add the diced potatoes, thyme, pepper, and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are very tender.
- Mash about half of the potatoes against the side of the pot with a potato masher or the back of a spoon to thicken the soup slightly.
- Stir in the heavy cream and milk. Heat through but do not boil.
- Gradually add the shredded cheddar cheese, stirring until melted and smooth.
- Remove from heat and stir in the sour cream until well combined.
- Serve hot, garnished with crispy bacon bits and fresh chives.
- Optional: For an extra smooth soup, you can blend a portion of it with an immersion blender before adding the cheese and sour cream.
Notes
- For an extra smooth soup, you can blend a portion of it with an immersion blender before adding the cheese and sour cream.