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Salt and pepper to taste
2 green onions, chopped (optional, for garnish)
Directions
Cook the bacon in a large pot over medium heat until crisp. Remove from pot, drain on paper towels, and crumble. Set aside.
In the same pot, add the butter and sauté the onion and garlic until they are tender and fragrant, about 3-4 minutes.
Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
Using an immersion blender, partially blend the soup to your desired consistency, leaving some potato chunks intact for texture. Alternatively, transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot.
Stir in the milk, shredded cheddar cheese, sour cream, salt, and pepper. Cook over low heat until the cheese has melted and all the ingredients are well combined.
Serve the soup hot, garnished with crumbled bacon and chopped green onions if desired.
Variations & Tips
For a healthier version, you can replace the heavy ingredients with their lighter counterparts, such as using low-fat milk, reduced-fat cheese, and turkey bacon. Vegetarians can substitute the chicken broth with vegetable broth and omit the bacon, perhaps adding smoked paprika for a similar depth of flavor. For an extra creamy texture, consider adding a little bit of heavy cream towards the end of the cooking process.
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