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Ingredients
- 1 tablespoon butter
- 1/2 cup chopped Vidalia onion
- 2 cloves garlic minced
- 4 cups Yukon Gold potatoes peeled, cut into 1/2-inch chunks
- 14 oz chicken broth
- 1 cup milk
- 1/2 teaspoon black pepper freshly ground
- 1 1/4 cups shredded extra sharp cheddar cheese , divided
- crumbled bacon and chopped chives for garnish, optional
Instructions
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Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
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Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
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Stir one cup of the cheddar cheese into the soup until melted and heated through.
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Ladle soup into four bowls; top with remaining 1/4 cup cheese.
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Garnish with crumbled bacon and chopped chives.