Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups diced potatoes (Yukon Gold or Russet)
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream (optional for extra richness)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (plus more for topping)
- Chopped green onions, for garnish
- Crumbled bacon, for garnish (optional)
Instructions
- Start with the Base: In a large pot over medium heat, melt butter and olive oil. Add diced onions and cook until translucent, about 5-7 minutes.
- Add Garlic and Potatoes: Stir in the garlic and cook for 1 minute. Toss in the potatoes, thyme, salt, and pepper. Stir well.
- Pour in Broth: Add the broth and bring the pot to a boil. Reduce heat and simmer uncovered for 20-25 minutes, or until potatoes are very tender.
- Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for smoothness. Blend to your desired consistency.
- Add Dairy: Stir in milk, heavy cream (if using), and sour cream. Simmer for another 5-10 minutes.
- Cheese It: Add cheddar cheese and stir until melted and smooth. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls and top with green onions, more cheese, and bacon if you’re feeling wild.
Notes
- No Cream? Use all milk or sub in Greek yogurt for tang.
- Make it Vegan: Use plant-based butter, dairy-free milk, and veggie broth.
- Spice It Up: A dash of hot sauce or smoked paprika adds kick.
- Add Veggies: Toss in corn, peas, or even spinach for extra nutrition.