Ready in 40 minutes
Serves 4 people
Ingredients
- 1 T avocado oil
- ½ c chopped yellow onion
- 3 cloves garlic, peeled
- 4 c potatoes, cut into 1/2-inch chunks, separate pieces with skin
- 3 c chicken broth
- 1 c organic milk
- ½ t Himalayan salt
- ½ t black pepper, freshly ground
- 1 ½ c shredded extra sharp cheddar cheese
- crumbled bacon, chopped chives, sour cream for garnish, optional
Preparation
- Heat a large saucepan over medium heat. Coat with avocado oil.
- Sauté onions and garlic until tender.
- Add potatoes skin pieces and broth; bring to a boil. Reduce heat and use a hand immersion blender to purée the soup mixture until smooth.
- Add in potato pieces without skin. Cook until tender, stirring constantly to avoid