Ingredients
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5 Russet Potatoes
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1 Carrot
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1.5 Quarts Veggie Broth
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1 Onion
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3 Cloves Garlic
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1 Cup Half and Half
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.5 Cup Sour Cream
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.5 Cup Shredded Cheddar Cheese
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Optional
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2 Strips Bacon
Directions
- Prepare the Ingredients: Peel and dice the potatoes into 1/2 inch pieces. Peel and shred the carrot. Dice the onion and mince the garlic. Shred the cheese if needed. If using, cut the bacon into small pieces.
- Prepare Soup: Heat a large pot over medium-high heat. If using, add the bacon and cook for 4-5 minutes until it begins to get crispy and there is fat in the pan. If not using bacon, add a small amount of oil. Add onion, garlic, and carrot and cook and stir for 4-5 minutes until the onion is soft. Add the potatoes and broth and bring to a simmer and reduce the heat to medium. Simmer for 20-30 minutes until the potatoes are soft.
- Finish Soup: Finish the soup by adding the half and half and sour cream. Let it simmer for 5-10 minutes more until the potatoes begin to break down and the soup thickens. Remove the pot from the heat and add the cheese. Stir until the cheese is completely incorporated. Add salt and pepper to taste and serve!
Meal Prep Tip:
This soup will keep in the refrigerator for up to 5 days. You can also freeze it for up to six months.
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