Ingredients:
5 tablespoons butter
1 medium sweet onion, chopped
1 clove garlic, peeled and minced *please see note below recipe before adding
1/3 cup All-purpose flour
4 cups chicken broth
2 cups Half and Half, room temperature
1 cup Alfredo sauce, room temperature
1 1/2 teaspoon salt
1 teaspoon black pepper
2 1/2 pounds Russet potatoes (about 5 medium potatoes), peeled and cut into 1/2 inch cubes
2/3 cup sour cream, room temperature
Toppings:
Shredded Cheddar cheese
Fully cooked bacon, chopped into small bite size pieces
Chopped green onion
Fresh or dried chopped chives
Red pepper flakes (optional)
Additional sour cream (optional)
Additional Alfredo Sauce (optional)
Goldfish Parmesan crackers
Bagel chips, crushed into small bite size pieces
Directions:
1. Heat a 6-quart Dutch oven or large pot on the stove, on medium heat. Add butter until melted. Add onion and cook for 5-6 minutes or until soft and tender. Add garlic if needed and cook for 30 seconds. Slowly stir in flour for 2-3 minutes until thickened.
2. Add chicken broth, Half and Half, Alfredo sauce, salt, and black pepper. Stir until combined. Increase heat until barely comes to a boil, stirring occasionally so bottom does not burn. Reduce heat to simmer, add potatoes and cook until fork tender, about 25-30 minutes. Very important to stir occasionally so bottom does not burn. The Half and Half along with the Alfredo sauce can end up burning at the bottom.
3. Remove about half of the potatoes to a large bowl and mash with a potato masher. Return the mashed potatoes to the Dutch oven or pot and stir until combined. Add sour cream and stir until combined.
4. Serve and add toppings as to your liking. The toppings really make the soup that much better, like the toppings on a pizza, it would not be the same without. We love the texture of the crushed bagel chips or the Goldfish Parmesan crackers on top; they are the croutons of soup!
Notes: 1 clove minced garlic * Most Alfredo sauces use garlic, but some don’t. Look at the ingredients of your Alfredo sauce. If it has garlic you can omit adding the minced garlic from this recipe. After refrigerating, if soup gets too thick, stir in some chicken broth.
I have found that not all Alfredo sauces are alike. Some have a powerful taste, while others are mild. After taste testing add more to your liking. Also keep in mind, that Alfredo sauce can gain strength as it blooms and melds with the other ingredients of the soup over time.