Creamy Potato Soup

Ingredients

• 12 medium baking potatoes cubed peeled
• 1 medium onion diced
• 1 clove garlic minced
• 3 tablespoons butter 
• 32 ounces chicken broth 
• 2 cups half and half 
• 6 servings salt and pepper to taste
• 6 servings cheddar cheese shredded
• 6 servings bacon crumbled
• 6 servings spring onion sliced
• 6 servings cream sour

Equipment

• sauce pan
• blender

Directions

1. In a large saucepan over medium-high heat, melt butter and add onions; saut in the butter until the onions are translucent; add the garlic and stir a couple of times, then immediately stir in the chicken broth.
2. Add potatoes, (add water if needed to barely cover potatoes) bring to a boil and reduce to a medium boil and cook until potatoes are tender (about 20-25 minutes).
3. Add the half and half and bring to a low boil and continue cooking for an additional 10 minutes, stirring occasionally. Season with salt and pepper to taste.
4. For a smoother soup, you may blend with a stick blender or mash with the back of a spoon while stirring.