Cheddar Cheese Potato Soup

Cheddar Cheese Potato Soup

from amandascookin.com
Lunch
40 min
4 servings
319 kcal / serving

Cheesy, creamy, and delicious. This potato cheese soup comes together in about 30 minutes and makes a great lunch.

Ingredients

  • 1 tablespoonbutter
  • ½ cupchopped vidalia onion
  • 2 clovesgarlic (minced)
  • 4 cupsyukon gold potatoes (peeled, cut into 1/2-inch chunks)
  • 14 ozchicken broth
  • 1 cupmilk
  • salt (to taste)
  • pepper (to taste)
  • 1 ¼ cupsshredded 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 and pepper.

  3. 3

    Stir 1 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.