4cupschopped yellow potatoes, peeled (about 4 medium potatoes)
6cupsvegetable or chicken broth
1cupshredded white cheddar cheese plus more for garnish
Minced chives, Sour cream or plain ruffle chips for garnish
Instructions
In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes.
To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes.
Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender.
Remove the pot from the heat.
Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper and then stir in 1 cup of shredded white cheddar. If you like the soup less thick, add a bit more broth and stir to combine.
Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!
Notes
Store in the fridge for up to 2 days. You can make it Friday for weekend lunches!
A quick note when you go to reheat the soup, since it's quite thick, add a splash of broth or water and then reheat on medium-low.