CHEESY POTATO SOUP
Ingredients
- 907g Potatoes, peeled and cubed
- ½ cup chopped onion
- 6 - 8 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups milk
- 1/2 cup sour cream
- 227g of shredded Kerrygold Mature Cheddar
- 6 slices bacon, cooked and crumbled
- 6 green onions, chopped
Directions
- Place potatoes and onion in a large Dutch oven and add enough chicken broth to cover potatoes. Season with salt and pepper.
- Bring pot to a boil and simmer until potatoes are tender, about 12 minutes. Use an immersion blender or potato masher to get soup to desired consistency.
- Add milk and sour cream and stir until combined.
- Reserve ½ cup of Kerrygold Aged Cheddar for topping.
- Add remaining cheese by the handful and stir until completely melted. Simmer over low heat for 5 minutes to let flavours meld.
- Ladle into bowls and divide the bacon, green onions and cheddar cheese between the bowls.
