Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup cooked bacon, crumbled (optional)
- Chives for garnish (optional)
Cook Mode Prevent your screen from going dark
Instructions
- In a large pot, combine diced potatoes, onion, garlic, and broth. Bring to a boil and cook until potatoes are tender, about 15 to 20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender, being cautious of steam.
- Stir in the heavy cream and cheddar cheese until melted and combined. Heat gently; do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon and chives if desired.
Notes
- For a lighter version, substitute heavy cream with half and half. This recipe is naturally gluten-free as long as the broth is gluten-free.