Potato Chicken Soup

This soup is velvety and rich. It works as a side or main dish, and is great on a cold, winter day. 

Potato Chicken Soup

1 quart heavy cream
6 cloves garlic, chopped
1 onion, chopped
salt and black pepper
12 cups chicken broth
2 pounds chicken, shredded
2 tablespoons butter
4 tablespoons extra-virgin olive oil
6 small russet potatoes, cubed
1 cup mild cheddar cheese
1/4 cup Cholula hot sauce
Frank's Red Hot Sauce
Green onions, chopped

In a saucepan, salt onions and potatoes and sauté  in olive oil over medium heat. When onions have browned, add salt, garlic and chicken stock, cover, and allow to come to a boil. Then, add chicken, and cook for 10 minutes. Next, add heavy cream, butter, and Cholula hot sauce. Turn heat off. Then, add cheddar cheese in batches, stirring until melted and evenly incorporated. Add salt and black pepper. Serve individual portions with Frank's Red Hot Sauce and green onions, if desired. Enjoy!