Ingredients
Scale
- 4 large russet potatoes, diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 4 slices turkey bacon, cooked and crumbled
- Chopped green onions for garnish
Instructions
- Prepare your ingredients by washing and dicing the vegetables.
- In a large pot over medium heat, sauté the diced onion in olive oil until soft. Add minced garlic.
- Stir in the diced potatoes with chicken or vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil then simmer until potatoes are tender.
- Blend the mixture to desired consistency using an immersion blender.
- Stir in heavy cream, shredded cheddar cheese, and sour cream until melted and heated through.
- Serve warm topped with crumbled turkey bacon and chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg