Ingredients
– 1 tablespoon butter
– ½ cup chopped onion
– 2 cloves garlic, minced
– 4 cups potatoes, peeled and cut into ½-inch chunks
– 14 oz chicken broth
– 1 cup milk
– Salt to taste
– Pepper to taste
– 1 ¼ cups shredded extra sharp cheddar cheese, divided
– Crumbled bacon and chopped chives for garnish (optional)
Instructions
1-Melt 1 tablespoon of butter in a large saucepan over medium heat.
2-Add ½ cup chopped onion and sauté for 3 minutes, then add 2 cloves minced garlic and sauté for 2 minutes to build flavor.
3-Add 4 cups of peeled and chunked potatoes along with 14 oz of chicken broth, bring to a boil, then reduce heat and simmer for 12 to 14 minutes until the potatoes are tender.
4-Transfer 1 cup of the mixture to a blender and puree until smooth, then returnktions it to the saucepan.
5-Stir in 1 cup of milk and heat over medium until hot, without boiling, for about 5 minutes.
6-Season with salt and pepper to taste, then stir in 1 cup of shredded extra sharp cheddar cheese until melted and heated through.
7-Ladle the soup into four bowls, top with the remaining ¼ cup cheese, and garnish with crumbled bacon and chopped chives if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Use a sweet onion for best flavor but yellow or white onions also work.
🧀 Avoid pre-shredded cheese with anti-caking agents for smoother melting.
🥣 Use an immersion blender for convenience, and adjust soup thickness by adding broth or milk if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 319
- Sugar: 4g
- Sodium: 652mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 51mg