Ingredients
Scale
- 4 large baking potatoes, baked and mashed
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 1/2 cup chopped green onions
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes until tender, about 1 hour. Let cool slightly, then peel and mash.
- In a large pot, melt butter over medium heat. Add mashed potatoes and chicken broth, stir until combined.
- Bring to a simmer, then add heavy cream, cheese, salt, and pepper. Cook until cheese melts and soup thickens.
- Serve hot, topped with bacon bits, green onions, and sour cream.
Notes
- Select starchy potatoes like Russets for best mashing results.
- Feel free to add extra cheese or bacon for an even richer flavor.
- This soup reheats well and can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Method: Stovetop/Baking
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg