Absolutely Ultimate Potato Soup

🥣 Absolutely Ultimate Potato Soup
Ingredients:
6 slices bacon, chopped

1 small onion, diced

2 cloves garlic, minced

4 cups peeled and diced potatoes (Yukon Gold or Russet)

4 cups chicken broth (or vegetable broth)

1 cup heavy cream (or half-and-half)

1 cup shredded sharp cheddar cheese

½ cup sour cream

2 tablespoons butter

Salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh chives or green onions (for garnish)

Optional Add-ins:
½ teaspoon smoked paprika

1 cup corn kernels (fresh or frozen)

Diced carrots or celery for extra texture

Instructions:
Cook Bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave 1–2 tablespoons of bacon grease in the pot.

Sauté Veggies: Add diced onion to the pot and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more.

Cook Potatoes: Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.

Mash Some Potatoes: For a thicker soup, use a potato masher to mash some of the potatoes directly in the pot, leaving some chunks for texture.

Add Creaminess: Stir in butter, heavy cream, shredded cheese, and sour cream. Mix until cheese is melted and soup is smooth. Season with salt and pepper to taste.

Finish & Serve: Return the cooked bacon to the pot (reserve a little for garnish if desired). Ladle soup into bowls and top with extra bacon, chives, and a sprinkle of cheese.