A comforting and creamy potato soup with a cheesy twist, perfect for chilly days.
Cook the bacon in a large pot over medium heat until crispy, about 6-8 minutes. Remove and drain on paper towels, then crumble and set aside.
Cooking the bacon first allows you to use the rendered fat for added flavor in the soup.
Add the diced onion to the pot with the bacon fat. Season with salt and pepper, and cook until the onion is tender, about 5 minutes.
Stir occasionally to prevent the onion from burning and ensure even cooking.
Pour in the chicken and vegetable broths, scraping the bottom of the pot to deglaze and incorporate any browned bits.
Deglazing the pot adds depth of flavor to the soup by incorporating the browned bits.
Stir in the milk and instant mashed potatoes. Simmer the mixture over medium heat for 5 minutes, stirring occasionally.
Ensure the mashed potatoes are fully dissolved to achieve a smooth texture.
Remove the pot from heat and stir in the cheddar cheese and sour cream until fully combined.
Adding the cheese and sour cream off the heat prevents them from curdling.
Serve the soup hot, garnished with the crumbled bacon and additional cheese if desired.
Serve with a side of crusty bread for a complete and satisfying meal.
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