Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- 6 slices bacon, cooked and crumbled
- Salt
- Black pepper
- Onion powder
- Green onions and parsley for garnish
Instructions
- In a large pot, combine diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Use a potato masher to mash some potatoes while leaving others chunky for texture.
- Stir in heavy cream, salt, black pepper, and onion powder; simmer for an additional 5 minutes.
- Remove from heat; stir in cheddar cheese until melted. Add half of the crumbled bacon.
- Serve hot in bowls topped with sour cream, remaining bacon, sliced green onions, and chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg