Cheesy Potato Soup
A creamy and comforting Cheesy Potato Soup perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 4 large potatoes (Russet or Yukon gold) Work well for a creamy texture
- 1 medium onion Adds a sweet depth of flavor
- 2 cloves fresh garlic For a robust aromatic base
- 1 cup shredded cheddar cheese The star ingredient!
- 4 cups chicken or vegetable broth Homemade if you have some on hand
- 1 cup milk or half-and-half Substituting Greek yogurt adds a tangy twist
- to taste salt and pepper Essential for bringing out those flavors
- 2 tablespoons olive oil or butter For sautéing
- Optional toppings: chopped green onions, crumbled bacon, or sour cream For an extra touch of richness
Instructions
Preparation
- Chop the Aromatics: Begin by peeling and dicing the potatoes, onion, and garlic.
- Sauté the Onions and Garlic: In a large pot, heat the olive oil or butter over medium heat. Add the diced onions and garlic, stirring until they are soft and translucent, about 3-4 minutes.
- Add the Potatoes: Toss in the diced potatoes and stir to coat them in the fragrant mixture. Let everything cook together for another 2 minutes.
- Pour in the Broth: Add the chicken or vegetable broth, stirring gently to combine. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until the potatoes are tender.
- Blend to Creamy Perfection: Blend the soup until smooth using an immersion blender or a stand blender.
- Stir in Dairy and Cheese: Return the pot to low heat and stir in the milk and shredded cheddar cheese, seasoning with salt and pepper to taste.
- Finishing Touches: Let the soup simmer for another 5 minutes to meld the flavors.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently, adding water or milk if needed.