A velvety, comforting potato soup brimming with tender russets, creamy cheddar, crispy bacon, and fresh green onions.
# Components:
→ Vegetables
01 - 4 large russet potatoes, peeled and diced into 1/2-inch cubes
02 - 1 medium onion, chopped
03 - 3 cloves garlic, minced
04 - 2 green onions, sliced for garnish
05 - 1 cup diced tomatoes or 1 jalapeño, sliced (optional garnish)
→ Base & Dairy
06 - 4 cups chicken or vegetable broth
07 - 1 cup whole or 2% milk
08 - 1/2 cup sour cream
09 - 1 1/2 cups shredded cheddar cheese, plus extra for garnish
→ Meats
10 - 6 slices bacon, cooked and crumbled
→ Oils & Seasonings
11 - 2 tablespoons olive oil
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon paprika
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
03 - Add diced potatoes to the pot and pour in the broth. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
04 - Use an immersion blender to purée the soup until completely smooth. Alternatively, blend half the soup in a countertop blender and return to the pot for a chunkier texture.
05 - Reduce heat to low. Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook for approximately 5 minutes, stirring continuously until the cheese is fully melted and the soup reaches a creamy consistency.
06 - Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish generously with crumbled bacon, extra cheddar cheese, sliced green onions, and any optional toppings desired.
