4cupsYukon Gold potatoespeeled, cut into 1/2-inch chunks
1/2teaspoonblack pepperfreshly ground
1 1/4cupsshredded extra sharp cheddar cheese, divided
crumbled bacon and chopped chivesfor garnish, optional
Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender.
Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth. Return mixture to saucepan. Stir in milk; heat over medium heat until hot (do not boil). Season to taste with salt.
Stir one cup of the cheddar cheese into the soup until melted and heated through.
Ladle soup into four bowls; top with remaining 1/4 cup cheese.
Garnish with crumbled bacon and chopped chives.
Nutritional information does not include garnish
Vegetable broth can be substituted for chicken broth
If you prefer, you don't have to peel the potatoes, just be sure to scrub them first
We use sweet Vidalia onion, but any yellow or white onion will be fine
Extra sharp cheddar gives the best flavor, you can also use white extra sharp