Easy Creamy Potato Soup in 45 Minutes

Instructions:

1. Melt the butter over medium heat. Add the diced onions and cook until translucent and softened.
2. Stir in the minced garlic and cook for 60 seconds until fragrant.
3. Add the diced potatoes, salt, and pepper, stirring to coat them in the butter.
4. Pour in the broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
5. Turn the heat to low. Use a potato masher or immersion blender to crush about 1/3 of the potatoes, leaving some chunks for texture.
6. Stir in the milk and sour cream until the soup is smooth and velvety.
7. Fold in the shredded cheddar cheese until completely melted and the soup is golden and glossy.
8. Serve hot topped with cooked bacon crumbles and sliced chives.