Cheddar Cheese and Potato Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Potatoes

4 medium, peeled and diced

Chicken broth

4 cups

Milk

1 cup

Cheddar cheese

2 cups, shredded

Salt

to taste

Black pepper

to taste

Green onions

2, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat until bubbly.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. Return the blended soup to the pot and stir in the milk and shredded cheddar cheese. Cook over low heat, stirring frequently, until the cheese is melted and the soup is heated through.
6. Season with salt and pepper to taste, adjusting to your preference.
7. Serve the soup hot, garnished with chopped green onions for a burst of freshness.