Description
A rich, creamy potato soup perfect for chilly evenings and cozy gatherings.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut cream
- 1 cup shredded cheddar cheese
- 4 tablespoons butter or ghee
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
- Optional toppings: crispy beef bacon or turkey bacon, sour cream, or croutons
Instructions
- Begin by melting the butter or ghee in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, about five minutes.
- Toss in the minced garlic and sauté for an additional minute.
- Add the diced potatoes to the pot, stir to coat them in butter, then pour in your broth and bring to a gentle boil.
- Reduce to a simmer and cook for about 20 minutes, or until the potatoes are tender.
- Blend the soup to your desired creaminess.
- Stir in the heavy cream and shredded cheddar cheese, mixing over low heat until melted.
- Ladle the soup into bowls, topping with your preferred garnishes. Serve warm and enjoy!
Notes
For a dairy-free option, use almond milk or coconut milk instead of heavy cream. Adjust the recipe for dietary preferences as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg