Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 pounds potatoes (peeled and diced)
  • 4 cups vegetable stock
  • 2 cups milk
  • 1/2 teaspoon dried thyme
  • Salt and pepper (to taste)
  • 1/4 cup minced fresh chives
  • 2 cups shredded cheddar cheese
  • Chopped cooked bacon

Instruction

  • Melt butter in a large stockpot over medium heat. Add onion and cook until translucent, then stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in potatoes. Add a small amount of vegetable broth and stir, scraping bottom to loosen any stuck bits of onion, then add remaining broth, milk, and thyme. Bring to a boil, then cover and simmer for 1 hour.
  • In batches, puree soup in a blender (or use an immersion blender), then pour back into stockpot. Taste and add salt and pepper to taste.
  • Add cheese and whisk until completely melted. Simmer 10 minutes. Serve with bacon and extra cheese and chives sprinkled on top, if desired.