Ingredients
- 4 large potatoes, peeled and diced
- 1 cup cream cheese, softened
- 1 cup sour cream
- 4 cups chicken broth (or vegetable stock)
- 1 cup shredded cheddar cheese
- 1/2 cup bacon bits (or real bacon)
- 2 green onions, sliced
- Salt and pepper to taste
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Instructions
- In a large pot, combine diced potatoes and chicken broth. Bring to a boil and cook until potatoes are tender, about 10-15 minutes.
- Reduce heat and stir in cream cheese and sour cream until well blended, keeping heat low.
- Add shredded cheddar cheese and stir until melted, loosening with additional broth if too thick.
- Season with salt and pepper to taste. Adjust as necessary.
- Serve hot, topped with bacon bit
Notes
- For a thicker soup, mash some of the potatoes in the pot. For a smoother texture, pulse with a hand blender.