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Categories:
butter onion clove garlic chicken broth potatoes salt black pepper Cheddar cheese bacon green onions
Viewed: 44 - Published at: 6 years agoIngredients
- 3 Tablespoons Butter
- 1 whole Onion, Diced
- 1 clove Garlic, Minced
- 32 ounces, fluid Chicken Broth
- 12 whole Russett Potatoes, Peeled, Cubed And Diced
- 2 cups Half-and-half
- 1 teaspoon Salt To Taste
- 1 teaspoon Black Pepper To Taste
- 2 cups Shredded Sharp Cheddar Cheese
- 1 pound Bacon, Fried And Crumbled
- 1 bunch Green Onions, Sliced
- 8 ounces, fluid Sour Cream
Method
- In a large saucepan over medium-high heat, melt butter and add onions; saute in the butter until the onions are translucent. Add the garlic and stir a couple of times, then immediately stir in the chicken broth. Add potatoes (add water if needed to barely cover potatoes), bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes). Add the half-and-half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
- For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.
- Serve with cheese, bacon, green onions, and sour cream on the side.
