🍳 Becky's Kitchen Recipe

Ingredients

• 6 medium russet potatoes, peeled and diced into 1-inch cubes
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup whole milk
• 1 cup sour cream
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Shredded cheddar cheese for topping
• Bacon bits for topping
• Chopped green onions for topping

Steps

1. Peel and dice your potatoes into roughly 1-inch cubes so they cook evenly. Set them aside in a bowl of cold water to prevent browning.
2. In a large pot over medium heat, melt the butter. Once it starts to foam, add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
3. Add the minced garlic to the pot and stir for about 1 minute until fragrant. Be careful not to let it burn.
4. Drain your potatoes and add them to the pot. Pour in the chicken broth and stir everything together. The broth should mostly cover the potatoes.
5. Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low. Cover and let the potatoes simmer for 15 to 20 minutes, or until you can easily pierce them with a fork.
6. Once the potatoes are tender, use a potato masher to mash about half of the potatoes directly in the pot. This gives the soup a thick, creamy texture while still leaving some chunks for heartiness.
7. Reduce the heat to low. Stir in the milk and sour cream slowly, mixing well after each addition. Add the salt, pepper, and garlic powder and stir to combine.
8. Let the soup gently heat through on low for about 5 minutes. Do not let it boil after adding the dairy or it may curdle. Taste and adjust seasoning as needed.
9. Ladle the soup into bowls and top with shredded cheddar cheese, bacon bits, and chopped green onions. Serve hot with crusty bread or crackers on the side.