Hearty and Creamy Loaded Potato Soup

In a large pot, sauté the diced onion over medium heat until translucent.

Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.

Using a potato masher or immersion blender, mash some of the potatoes in the soup to thicken it while leaving some chunks for texture.

Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt completely.

Remove from heat and mix in the sour cream until smooth and creamy.

Adjust salt and pepper to taste.

Serving and storage tips: