Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, finely diced
  • 2 lbs Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 4 cups chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup half-and-half
  • ½ cup sour cream
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onion and celery, cooking for about 5 minutes until soft and translucent. Note: Don't rush this; the softened aromatics provide the base flavor.
  2. Stir in the minced garlic and cook for 1 minute until fragrant. Note: Keep it moving so the garlic doesn't brown, which can make the soup bitter.
  3. Add the cubed potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
  4. Cover and cook for 12-15 minutes until the potatoes are fork tender. Note: They should slide off the fork easily without resisting.
  5. Turn the heat to low. Use a potato masher to crush about half of the potatoes directly in the pot. Note: If using a blender, just do 3-4 quick pulses to keep some chunks.
  6. Stir in the half and half and sour cream. Keep stirring until the mixture is combined and velvety.
  7. Add the shredded sharp cheddar cheese. Stir continuously until the cheese is melted and the soup is glossy.
  8. Taste and add the salt and black pepper. Adjust to your liking before serving.