Can you recall the last time you picked up a bowl of soup with reckless abandon, and tore into it like a box of caramel chocolates? Well if you’ve never experienced this, we have the perfect recipe for you. Before trick or treating one year at the Hilton Beach Resort in Waikoloa Hawai’i, we had the absolute pleasure of tasting this divine hearty treat. We have been hooked ever since.

Here is our version of this soup that has become a pre-Halloween tradition.

All you need is: Ingredients

• 2 tbsp butter
• ▢
• 4 cloves garlic – minced
• ▢
• 4 russet potatoes – peeled and cubed into 1/2-inch chunks
• ▢
• 1 tsp kosher sea salt
• ▢
• 1/2 tsp ground black pepper
• ▢
• 1/4 tsp paprika
• ▢
• pinch cayenne pepper
• ▢
• 4 cup low-sodium chicken broth
• ▢
• 1 1/2 cup whole milk
• ▢
• 1 tbsp chives – finely chopped
• ▢
• 1/2 cup cheddar cheese – grated

TOPPINGS

• ▢
• 2 tbsp chopped chives
• ▢
• 5 slices chopped bacon
• ▢
• 1/4 cup sour cream
• ▢
• 1/4 cup cheddar cheese – grated

INSTRUCTIONS

1. In a large pot (or Dutch oven) set over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, season with salt, pepper, paprika and cayenne.
2. Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.
3. Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
4. Serve with additional chives, bacon, sour cream and cheese.

First things first,  set your water over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes (we prefer Russet), season with salt, pepper, paprika and cayenne.

Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.

Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.

Garnish with your favorite toppings.

You can also prepare this in your slow cooker!

If you want to make this in your crock pot, just make as directed until your mixture comes to a simmer. Pour this into your slow cooker and cook on HIGH for 2 hours or LOW for 4 hours then continue the recipe by adding the milk, chives and cheese. Cook an additional hour.