Creamy Potato Soup with Sour Cream, Bacon and Chives

INGREDIENTS

• 6 strips bacon   #27124
• 2 cups chopped onion   #87035
• 3 large cloves garlic , chopped   #87135
• 4 med potatoes, cut into 1-inch chunks   #87113
• 6 cups vegetable or chicken broth   #02866
• Kosher salt & black pepper (#13792 & #14030)
• 1/2 cup sour cream   #44156
• 1/2 cup shredded cheddar cheese   #20595
• 1/4 cup chopped chives   #87129

DIRECTIONS

• In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.
• Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.
• With an immersion blender, puree soup until chunky-smooth. Season to taste with salt and pepper. Serve hot, topped with bacon bits, sour cream, cheddar cheese and chives. Serves 6.