Ingredients
Scale
- 4 large russet potatoes, peeled and diced into 1-inch cubes
- 6 slices of bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded (plus extra for garnish)
- 1/2 cup sour cream
- 3 green onions, thinly sliced, for garnish
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky depth
If you want to make this soup a bit lighter, you can swap heavy cream for half-and-half or use reduced-fat cheddar cheese without sacrificing too much richness. For a vegetarian twist, skip the bacon and add sautéed mushrooms or smoked paprika to keep that smoky essence alive.
Instructions
- Start by frying the chopped bacon in a large heavy-bottomed pot over medium heat until crisp and golden, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the chopped onion to the bacon fat and sauté for 4-5 minutes until translucent and soft, stirring occasionally. This step builds the base flavor, just like my Nonna would do with patience and care.
- Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Add the diced potatoes and pour in the chicken broth, making sure the potatoes are submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are soft, use a potato masher or an immersion blender to gently mash some of the potatoes, creating a creamy texture while still leaving chunks for bite and heartiness. This technique reminds me of my mother Elena’s knack for improvisation—always adjusting textures to suit the mood.
- Stir in the milk, heavy cream, sour cream, and shredded cheddar cheese. Cook over low heat until the cheese melts smoothly, about 5 minutes. Be sure not to boil the soup after adding the dairy to keep it silky and prevent curdling.
- Season with salt, pepper, and smoked paprika if using. Taste and adjust the seasoning; sometimes a pinch of salt can really bring out the flavors, just like my grandmother’s marinara.
- Finally, sprinkle the reserved bacon and sliced green onions on top before serving. These fresh garnishes add crunch and brightness, making every spoonful a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
