Ingredients:
- 1 Tbsp. butter
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups (4 medium) russet potatoes, peeled and cut into small chunks
- 1 (14 oz.) can chicken or vegetable broth
- 1 3/4 cups milk (I used skim)
- Salt and freshly ground black pepper
- 1 1/2 cups Sargento® Traditional Cut Shredded Extra Sharp Cheddar Cheese
- 4 slices bacon, cooked and crumbled
- 4 green onions/scallions, chopped
- Plain yogurt or light sour cream, for topping
- Melt butter in a large saucepan over medium heat. Add onion and cook 2 minutes. Add garlic and cook 1 minute. Add potatoes and broth; bring to a boil. Reduce heat and simmer 12-14 minutes, or until potatoes are tender.
- Remove from heat. Transfer mixture to a blender or food processor; pureé until smooth (you may need to do this in batches). Return mixture to saucepan. Alternately, blend the soup in the pot with an immersion blender. Stir in milk and heat over medium heat until hot (do not boil). Season to taste with salt and pepper. Stir in 1 cup cheddar cheese.
- Ladle soup into four serving bowls. Evenly top each bowl with the remaining 1/2 cup cheddar, bacon, scallions and plain yogurt.
