- 4 T. butter
- 5 mini onions (bulbs and tops) or one large onion
- 3 cloves garlic
- 1 t. salt
- freshly ground pepper to taste
- 1 lb. potatoes, cubed (peeled or not, according to preference)
- 4 c. chicken broth
- 1/4-1/2 lb. bacon, cooked and crumbled
- 1/2 c. milk
- 1/2 c. sour cream or plain yogurt
- 1 c. grated sharp cheddar
- a fistful of fresh parsley, chopped
- (optional: a few leaves of kale or swiss chard)
Melt butter in a large pot over medium heat. Add chopped onions with salt and pepper and cook for a few minutes, until beginning to soften. Add minced garlic and cook a couple minutes longer. Add potatoes and broth. Bring to a boil, then lower heat to a simmer and cook until potatoes are tender. Puree all but one cup or so of the mixture in the pot.
Add the remaining ingredients and stir to combine over low heat. Taste and adjust seasonings as needed.
If desired, you can add a few leaves of kale or swiss chard to this soup. Chop and add after pureeing the potato mixture, along with the other ingredients. Cook about 10 minutes or until tender. If you want to retain the probiotic qualities of the sour cream or yogurt, add that at the very end.
Note on pureeing the soup: The easiest way to do this is with an immersion blender. Simply set aside one cup of the potato mixture, puree the rest, and add the cup back in. If you do not have an immersion blender, puree in batches in a regular blender, putting the blended soup into another bowl as you go. Leave a cup of the potato mixture un-pureed in the pot, and then pour the pureed soup back in.