Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 medium russet potatoes, peeled and cubed
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup half-and-half
- 2 cups shredded cheddar cheese
- Fresh chives, chopped (for garnish)
- Bacon bits (for garnish)
- Sour cream (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, add potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are very tender.
- Remove bay leaf. Use an immersion blender to partially puree the soup, leaving some chunks for texture (or transfer 1–2 cups to a blender and return to pot).
- Stir in heavy cream, half-and-half, salt, and pepper. Heat gently (do not boil).
- Add shredded cheddar cheese and stir until melted and smooth.
- Serve hot, garnished with fresh chives, bacon bits, and a dollop of sour cream.
Notes
- For a vegetarian version, use vegetable broth and omit bacon or use smoky tofu bits.
- Add diced cooked bacon or smoked prosciutto for extra protein and crunch.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg
