This soup is perfect for a cozy lunch or a delightful appetizer. The addition of crumbled bacon takes this classic soup to a whole new level of deliciousness.
Ingredients:
– 1 tablespoon butter
– 1/2 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
– 1/2 teaspoon black pepper, freshly ground
– 1 1/4 cups shredded extra sharp cheddar cheese, divided
– Crumbled bacon and chopped chives for garnish (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion; sauté for 3 minutes. Add garlic; sauté for 2 minutes.
3. Add potatoes and broth; bring to a boil. Reduce heat; simmer for 12 to 14 minutes or until vegetables are tender.
4. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
5. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt and pepper.
6. Stir one cup of the cheddar cheese into the soup until melted and heated through.
7. Ladle soup into four bowls; top with remaining 1/4 cup cheese.
8. Garnish with crumbled bacon and chopped chives.
Expert Tips:
– Nutritional information does not include garnish.
– Vegetable broth can be substituted for chicken broth.
– If you prefer, you don't have to peel the potatoes, just be sure to scrub them first.
– Sweet Vidalia onion is recommended, but any yellow or white onion will be fine.
– Extra sharp cheddar gives the best flavor, but you can also use white extra sharp.
For the ultimate cheesy lunch, serve as a side to my toasted cheddar ham sandwich.
A great dipper for this soup is a couple of slices of my homemade Italian bread.