Ingredients
- 4 Russet Potatoes, peeled and diced
- 1 sweet Onion, chopped
- 3 cloves Garlic, minced
- 4 tablespoons unsalted Butter
- 4 cups Chicken or Vegetable Broth
- 1 cup Milk or Heavy Cream
- 2 cups Sharp Cheddar Cheese, grated
- 1 cup Sour Cream
- 1 cup Crispy Bacon, chopped
- 1/4 cup Chives or Green Onions, chopped
- Salt and Pepper to taste
Instructions
- Peel and dice russet potatoes into bite-sized chunks. Chop onion and mince garlic, set aside.
- In a large pot, melt butter over medium heat. Add chopped onion, sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Add diced potatoes to the pot, stirring to coat them. Pour in the broth, ensuring potatoes are submerged, and bring to a gentle simmer.
- Let the mixture simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender to puree the soup for a smoother texture. Stir in milk or heavy cream for silkiness.
- Stir in grated cheddar cheese, allowing it to melt. Season with salt and pepper to taste.
- Serve hot, garnished with crispy bacon, a dollop of sour cream, and a sprinkle of chives.
Notes
Feel free to customize with extra toppings like mushrooms or jalapeños. Use vegetable broth for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: None