Cheddar Cheese Potato Soup

Cheddar Cheese Potato Soup

from amandascookin.com
40 min

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)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Stir one cup of the cheddar cheese into the soup until melted and heated through.

  4. 4

    Ladle soup into four bowls; top with remaining 1/4 cup cheese.

  5. 5

    Garnish with crumbled bacon and chopped chives.