Description
This creamy potato soup is a comforting dish made with tender russet potatoes, sautéed onions, and garlic, blended to a velvety texture. Enriched with heavy cream and cheddar cheese, it’s garnished with green onions and sour cream, making it perfect for chilly days.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions (for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- 1 teaspoon paprika (optional)
Instructions
- Peel the russet potatoes and dice them into small, even cubes.
- Chop the onion into small pieces. If sensitive to onions, soak them in cold water for a few minutes.
- Mince the garlic using a garlic press or knife.
- In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for about 5 minutes until translucent.
- Add the minced garlic and sauté for an additional minute, being careful not to burn it.
- Stir in the diced potatoes and cook for 2-3 minutes.
- Pour in the vegetable broth, ensuring the potatoes are submerged. Bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes until potatoes are tender.
- Using an immersion blender, blend the soup to your desired consistency, leaving some chunks for texture if preferred.
- If using a regular blender, allow the soup to cool slightly before blending in batches.
- Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and mix well.
- Add the shredded cheddar cheese and stir until melted.
- Mix in the sour cream for extra creaminess (optional).
- Season with salt and pepper to taste, starting with about 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Add dried thyme and paprika if using, to enhance the flavor.
- Serve hot, garnished with chopped green onions. Enjoy your creamy potato soup!
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- You can customize the soup by adding other vegetables or spices according to your taste.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes