Description
A rich and comforting creamy cheesy potato soup that’s perfect for chilly evenings.
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russet)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 2 cups shredded cheese (cheddar)
- Salt and pepper, to taste
- Optional toppings: crispy bacon bits, green onions, sour cream
Instructions
- Peel and dice the potatoes into small, even cubes and rinse them under cold water.
- Heat a tablespoon of oil over medium heat in a large pot. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.
- Add diced potatoes and broth to the pot. Bring to a boil, then reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender, then stir in milk or cream and cheese until melted. Season with salt and pepper to taste.
- Serve hot and garnish with your choice of toppings.
Notes
You can make this soup ahead of time and store it in the fridge for up to 3 days. It also freezes well for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg