Creamy Potato Soup
A comforting and rich soup, perfect for chilly evenings, made with smooth potatoes, cream, and sharp cheddar.
Ingredients
Main Ingredients
- 4 pieces Russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, grated
- 4 cups chicken broth
- 1 piece onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
Preparation
- Gather all your ingredients.
- In a large pot, heat olive oil or butter over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened, about 5 minutes.
Cooking
- Add the diced Russet potatoes to the pot.
- Pour in the chicken broth and bring to a gentle boil.
- Reduce the heat to low and let it simmer for about 15 to 20 minutes until the potatoes are tender.
- Blend the mixture using an immersion blender or transfer to a countertop blender to achieve a smooth consistency.
- Return the soup to the pot (if using a countertop blender) and stir in the heavy cream and grated cheddar cheese until melted.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with chopped chives.
- Serve with crusty bread or a fresh salad on the side.
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Notes
For a healthier twist, substitute half of the heavy cream with Greek yogurt. Consider adding herbs like thyme or rosemary for extra flavor, or blending in some vegetables for added nutrition.