First things first — you’ll need to peel and dice your potatoes. Don’t skip the peeling part; it really adds to the creamy texture. Dice them into small cubes (about 1-inch pieces). The smaller the cubes, the quicker they’ll cook. This is your first step toward the creamy, comfort-food goodness that’s coming your way.

Next, chop up your onion and mince the garlic. Don’t worry if everything’s not perfectly uniform — this soup is forgiving, and it all blends together in the end. I like to dice the onion a bit smaller so it can cook down and soften nicely. You don’t want big chunks of onion in your soup unless you’re really into that (which is totally cool, by the way).

Now that your ingredients are prepped, it’s time to cook! In a large pot, melt your butter over medium heat. Once it’s melted, add the diced onions and garlic. Sauté them for about 3 minutes, or until they’re soft and fragrant. You’ll know it’s time to move to the next step when the smell of garlic and onion starts to fill your kitchen. Honestly, this is the best part — that savory scent is the first sign that something amazing is on its way.

Once the onions and garlic are softened, toss in the diced potatoes. Stir them around for about 2 minutes so they can absorb that buttery goodness. The potatoes will begin to take on that golden hue from the butter, and your kitchen will smell even better.

At this point, it’s time to add the chicken broth. Pour in the 4 cups of broth and give everything a good stir. Bring it to a boil over medium-high heat, and once it’s boiling, reduce the heat to low. Let the soup simmer for about 15-20 minutes, or until the potatoes are fork-tender. You can test them by poking a piece with a fork; if it easily slides in, you’re good to go!

Now, here’s where you can relax. Let the soup simmer while you take a breather. Maybe get the kids settled, or curl up on the couch with a good book. The soup is doing its thing, and it’ll be ready before you know it.

Once the potatoes are soft and fully cooked, it’s time to add the creamy goodness. Pour in the heavy cream and milk. Stir everything together, and let it simmer on low heat for an additional 5-10 minutes. The soup will take on a smooth, velvety texture that’s just irresistible.

Pro Tip: If you like your potato soup extra creamy (who doesn’t?), you can use an immersion blender to give it a quick puree. This step is optional, but it adds a silky-smooth texture that’s next level. You don’t need to puree the whole thing — just blend a few of the potatoes to thicken the soup and make it even richer.

At this point, you should be looking at a rich, creamy soup. But we’re not done yet! Now, add in your shredded cheddar cheese. Stir it in slowly until it’s completely melted. The cheese will melt right into the soup, giving it that extra layer of flavor that’s sure to make everyone smile. It’s the kind of cheesy soup you just want to spoon up and savor.

Now that your soup is creamy, cheesy, and absolutely perfect, it’s time to serve. Ladle the soup into bowls, and here comes the fun part — the toppings! You can’t skip the toppings on this soup. They’re what take it from great to absolutely amazing.

Top your soup with sour cream, green onions, crispy bacon bits, and a little more shredded cheese for good measure. Those little extras are what make each bite feel like a treat. Trust me, once you add those garnishes, you’ll be hooked. The contrast of the creamy soup with the crunchy bacon and cool sour cream is just heavenly.