Ingredients
Scale
- 8 tablespoons of butter, divided (1 stick)
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced carrots
- 3 pounds of Yukon gold potatoes, peeled and diced
- 1 32-ounce carton of chicken broth
- 1 cup of milk
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 cup of sour cream
- 1/2 cup of bacon, chopped (about 6 strips)
- 1 cup of shredded cheddar cheese
- 1/3 cup of green onions, diced
Instructions
- Melt four tablespoons of butter in a large stockpot over medium heat. Add the onion, celery, and carrots and saute until tender (5-7 minutes).
- Add the potatoes and cook for another five minutes.
- Stir in the chicken broth and bring to a low boil. Cook for about 20 minutes until the potatoes are fork tender.
- Season with salt and pepper. Mash the potato mixture with a potato masher or an immersion blender.
- Fold in the milk, butter, and sour cream and mix to combine.
- Stir in the bacon, cheese, and green onions.
- Serve with a green salad and crusty rolls.
- Prep Time: 15
- Cook Time: 35