Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- bacon bits, for topping
- Fresh chives, chopped
- Sour cream, for serving
Instructions
- Bring a large pot of salted water to a boil and cook potatoes until tender, about 15 minutes. Drain and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Add potatoes back into the pot along with chicken broth. Bring to a simmer and cook for 10 minutes.
- Puree the mixture with an immersion blender until smooth, then stir in heavy cream and shredded cheese until melted and creamy.
- Serve hot topped with bacon bits, chopped chives, and a dollop of sour cream.
Notes
- For a gluten-free version, ensure the chicken broth is gluten-free.
- Adjust cheese and bacon to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Calories: Kcal