1½ lb potatoes, leftover baked, preferably russets, peeled, cut into ½-inch cubes
2 garlic cloves, minced
¼ cup yellow onion , chopped
⅓ cup all-purpose flour
3 cups milk
½ cup heavy cream
½ cup white wine
2 cups chicken broth
1 cup sour cream
1 cup cheddar cheese, or any cheese of your choice, grated
4 tbsp unsalted butter
1 tbsp garlic powder
salt and ground black pepper, to taste
To Serve:
¼ tsp chives, or spring onions, minced, per serving
1½ tbsp bacon, cooked, chopped, per serving
In a large pot, combine the butter, onions, and garlic. Sauté the vegetables briefly until the onions are soft and start to brown.
Deglaze with white wine and reduce briefly.
Slowly whisk in the flour for about 1 minute, then the milk and heavy cream. Whisk until smooth.
Add the chicken broth and bring to a simmer. Continue simmering for roughly 15 minutes until the soup starts to thicken.
Add in the garlic powder, potatoes, cheese, and sour cream. Stir to incorporate all the ingredients into the soup.
Season to taste with salt and pepper. Adjust accordingly.
Garnish with bacon and chives. Serve and enjoy!
Sugar: 9g
:
Calcium: 357mg
Calories: 507kcal
Carbohydrates: 36g
Cholesterol: 102mg
Fat: 33g
Fiber: 3g
Iron: 2mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 1g
Potassium: 842mg
Protein: 14g
Saturated Fat: 20g
Sodium: 557mg
Trans Fat: 1g
Vitamin A: 1156IU
Vitamin C: 29mg
