# What You’ll Need:
→ Vegetables
01 - 4 large russet potatoes, peeled and diced
02 - 1 medium onion, chopped
03 - 3 cloves garlic, minced
04 - 2 green onions, sliced
→ Base & Dairy
05 - 4 cups chicken or vegetable broth
06 - 1 cup whole milk or 2% milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded cheddar cheese
→ Meats
09 - 6 slices bacon, cooked and crumbled
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 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 - Add minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
03 - Stir in diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
04 - Use an immersion blender to puree the soup until smooth, or blend half the soup and leave the remainder chunky for texture preference.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring constantly, until the cheese melts and the soup reaches a creamy consistency, approximately 5 minutes.
06 - Taste the soup and adjust seasonings as needed for optimal flavor balance.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, sliced green onions, and any optional toppings desired.
