Categories: Soup

Ingredients

• 1 lb. frozen Tater Tots
• 3 cups shredded sharp cheddar
• 2 tbsp unsalted butter
• 1 onion, diced
• Kosher salt and black pepper
• 2 garlic cloves, minced
• 4 Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 slices thick-cut bacon, diced
• 1/2 cup sour cream
• 2 tbsp chopped fresh chives

Directions

1. Preheat oven to 425. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes.

2. Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10-12 minutes.

3. Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.

4. Puree the soup with an immersion blender, thinning with up to 1/4 cup water. Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper.

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