Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 3 cups peeled and diced Yukon Gold potatoes (about 1.5 lbs)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- Optional: ½ cup crisp bacon bits, 2 tbsp chopped chives
Instructions
- Melt butter in a large pot over medium heat. Add onions and cook until soft and golden, ~5 mins.
- Add garlic and cook 30 seconds until fragrant.
- Pour in broth and add potatoes. Bring to a boil, then reduce heat and simmer 15–20 mins until potatoes are fork-tender.
- Stir in cream and cheese; simmer 5 mins until slightly thickened. Season with salt and pepper.
- Serve hot, garnished with bacon and chives if desired.
Notes
- For a thicker soup, mash some potatoes before adding cream.
- Vegetarian? Use veggie broth and skip bacon garnish.
- Store leftovers up to 3 days—reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
