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Creamy Potato Soup with Sour Cream, Bacon and Chives

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Need some comfort food? Make this delicious potato soup. Topped with bacon bits, sour cream, cheddar cheese and chives and you’ll have a new family favorite.

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Rate this recipe 4.5/5 (19 Votes)

Ingredients

  • 6 strips bacon
  • 1 large onion, chopped
  • 3 large cloves garlic, chopped
  • 3 pounds unpeeled russet or baking potatoes, cut into 1-inch chunks
  • 6 cups vegetable or chicken broth
  • Kosher salt
  • Black pepper, freshly ground
  • 1/2 cup sour cream
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup chives, chopped

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from barefeetinthekitchen.com

Preparation

Step 1

In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.

Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute.

Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper.

Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

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