Ingredients

The following ingredients have 6 Servings
  • 4 large russet potatoes (peeled, and chopped into 1-inch pieces)
  • 4 tablespoons butter
  • 1 tablespoon minced garlic
  • ½ yellow onion (diced)
  • 6 cups chicken broth (divided)
  • 2 teaspoons salt (or to taste, divided)
  • 2 cups milk (or 2 more cups broth)
  • 1 cup shredded white cheddar cheese (more for topping (see note))
  • 1 cup sharp cheddar cheese (more for topping (see note))
  • ½ teaspoon cracked black pepper (or ¼ teaspoon finely ground black pepper)
  • 4 green onions (chopped)
  • ½ cup crumbled bacon pieces ((see note))

Instruction

  • In a large pot over medium high heat, melt the butter. Stir in garlic 1-2 minutes til very fragrant.
  • Stir in onions, followed by potatoes, 2 cups of chicken broth, and 1 teaspoon salt.
  • Bring to a boil and cook for 12-15 minutes until potatoes are very soft. Reduce heat to medium-low.
  • Stir in 4 cups broth, or 2 cups of broth and 2 cups of milk.
  • Blend with an immersion blender (or in batches in a blender) til smooth.
  • Stir in shredded cheeses until melted. Taste, add salt and pepper to taste.
  • Serve in individual bowls and add plenty of additional cheese, bacon, and green onions. Enjoy!