Instructions: In medium skillet over medium heat, cook pepperoni until crisp, about 3 to 5 minutes. Drain pepperoni on paper towels; set aside. Discard drippings.

In medium saucepan with lid, heat butter over medium heat. Add onions and cook, stirring until soft, about 3 minutes. Stir in garlic. Add potatoes and chicken broth. Bring mixture to a boil, cover pan and lower heat. Cook until potatoes are soft, about 20 minutes.

Remove lid; stir in cream. Ladle soup into bowls and sprinkle with pepperoni. Garnish with sour cream, shredded Cheddar cheese, and chopped chives or scallions, if desired.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.