Cheesy Potato Soup
A rich and creamy potato soup loaded with melted cheese, perfect for chilly evenings and gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 medium Potatoes (Yukon Gold or russet)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, finely diced
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream
- 2 cups Shredded Cheddar Cheese
- Salt and Pepper, to taste
- Green Onions, for garnish (optional)
Instructions
- Prep the vegetables: Start by peeling and dicing the potatoes, onions, and carrots. Mince the garlic.
- Sauté the aromatics: In a large pot, add a splash of olive oil over medium heat. Sauté the onions and garlic for about 3-5 minutes, or until fragrant and translucent.
- Add vegetables and broth: Stir in the diced potatoes and carrots. Pour in the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the potatoes are tender.
- Blend the soup: Using an immersion blender, puree the soup until smooth, or transfer to a regular blender in batches. Be cautious with hot liquids!
- Stir in cream and cheese: Return the pureed soup to low heat. Mix in the heavy cream and shredded cheddar cheese, stirring until the cheese is melted and incorporated.
- Season: Add salt and pepper to taste. Adjust for flavor as needed.
- Serve: Once the soup is creamy and hot, ladle it into bowls and garnish with chopped green onions. Enjoy it warm!
Notes
Don’t overcook the potatoes and avoid over-blending to maintain desired texture.