Ingredients

The following ingredients have 6 Servings
  • 2 tbsp butter
  • 4 cloves garlic (minced)
  • 4 russet potatoes (peeled and cubed into 1/2-inch chunks)
  • 1 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika
  • pinch cayenne pepper
  • 4 cup low-sodium chicken broth
  • 1 1/2 cup whole milk
  • 1 tbsp chives (finely chopped)
  • 1/2 cup cheddar cheese (grated)
  • 2 tbsp chopped chives
  • 5 slices chopped bacon
  • 1/4 cup sour cream
  • 1/4 cup cheddar cheese (grated)

Instruction

  • In a large pot (or Dutch oven) set over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, season with salt, pepper, paprika and cayenne.
  • Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.
  • Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
  • Serve with additional chives, bacon, sour cream and cheese.