Cook the Potatoes: In a large pot, bring water to a boil over medium-high heat. Add the diced potatoes and cook for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and set them aside.
Sauté the Vegetables: In the same pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Add the Broth and Simmer: Add the chicken broth to the pot and bring it to a simmer. Return the cooked potatoes to the pot. Use a potato masher or fork to mash some of the potatoes in the soup, leaving some chunks for texture.
Add Milk and Seasoning: Stir in the milk (or cream for a richer soup), salt, pepper, and dried thyme. Simmer for an additional 5-10 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
Add the Cheese and Sour Cream: For a creamy finish, stir in the shredded cheddar cheese and sour cream (if using) until melted and smooth.
Serve: Ladle the soup into bowls and top with crumbled bacon, more shredded cheese, and a sprinkle of fresh chives or green onions, if desired.
Serving and Storage Tips:
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