Creamy and Hearty Potato Soup

Rich and comforting. Perfect for a cold day.

Creamy and Hearty Potato Soup

Ingredients
4 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup cheddar cheese, shredded
1/2 cup cooked bacon, crumbled
2 tablespoons green onions, chopped, for garnish

Directions
In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft and fragrant, about 2 to 3 minutes. Add the potatoes to the pot and cook for 5 minutes, stirring occasionally. Pour in the chicken broth and bring to a simmer. Cook for 15 to20 minutes, or until the potatoes are fork-tender.

Using an immersion blender, blend the soup to your preferred texture. Stir in the heavy cream, milk, salt, pepper and paprika. Let the soup simmer for 5 minutes, stirring occasionally.

Remove from heat and add the shredded cheddar cheese, stirring until melted and smooth. Ladle the soup into bowls and top with crumbled bacon and chopped green onions.