Ingredients:
- 4 tbsp (57g) unsalted butter
- 1 medium (150g) yellow onion, finely diced
- 3 cloves (15g) garlic, minced
- 2 lbs (900g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
- 4 cups (950ml) chicken or vegetable broth
- 1 tsp (5g) salt
- ½ tsp (3g) cracked black pepper
- 1 cup (240ml) whole milk
- ½ cup (50g) grated Parmesan cheese
- 6 slices (60g) bacon, crispy and crumbled
- 1 cup (115g) sharp cheddar cheese, shredded
- 2 tbsp (10g) fresh chives, sliced thin
Instructions:
- Melt the butter over medium heat. Add the diced onions and sauté until translucent and fragrant (about 5 minutes). Stir in the minced garlic and cook for 60 seconds until aromatic.
- Add the cubed potatoes to the pot and stir to coat in butter. Pour in the broth, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until potatoes are fork-tender.
- Use an immersion blender to pulse the soup 3–4 times, or use a potato masher to crush about one-third of the potatoes to thicken the base.
- Reduce heat to low and stir in the milk and Parmesan cheese. Stir constantly until the soup is heated through and velvety.
- Ladle into bowls and garnish with crumbled bacon, shredded cheddar cheese, and sliced chives.