Ingredients
Scale
- 1 tablespoon butter
- ½ cup chopped Vidalia onion
- 2 cloves garlic, minced
- 4 cups Yukon Gold potatoes, peeled and cut into 1/2-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
- Melt butter in a large saucepan over medium heat. Add onion; sauté for 3 minutes. Add garlic; sauté for 2 minutes.
- Add potatoes and broth; bring to a boil. Reduce heat and simmer for 12 to 14 minutes or until vegetables are tender.
- 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.
- Stir 1 cup of the cheddar cheese into the soup until melted and heated through.
- Ladle soup into four bowls; top with remaining ¼ cup cheese.
- Garnish with crumbled bacon and chopped chives if desired.
Notes
- Nutritional information does not include garnish.
- Vegetable broth can be substituted for chicken broth.
- You can leave the potatoes unpeeled if preferred—just scrub them well.
- Any yellow or white onion works if Vidalia is unavailable.
- Extra sharp cheddar provides the best flavor; white extra sharp is also an option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg