Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1 cup 2% milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 slices center-cut bacon, cooked and crumbled
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Melt the butter in a large heavy bottomed pot over medium heat. Add the diced onion and sauté for 5 minutes until translucent and fragrant.
  2. Stir in the minced garlic and cook for another 60 seconds until aromatic but not browned. Note: Burnt garlic tastes bitter and will ruin the base.
  3. Add the cubed potatoes and broth to the pot. Increase heat to bring the liquid to a gentle boil, then reduce to a simmer.
  4. Cover and cook for 12–15 minutes until the potatoes are fork tender and yield easily.
  5. Use an immersion blender to blend the soup directly in the pot. Note: Blend fully for a smooth feel or partially for a rustic texture.
  6. Stir in the milk and simmer for 2 minutes until the liquid is integrated and steaming.
  7. Remove the pot from the heat entirely. Stir in the shredded sharp cheddar cheese until completely melted and emulsified.
  8. Season with salt and black pepper. Ladle into bowls and garnish with crumbled bacon and chopped fresh chives.