Cheesy Potato Soup
Indulge in a warm bowl of cheesy potato soup that’s rich, creamy, and absolutely comforting. This delightful dish is perfect for chilly evenings and will quickly become a family favorite. With just a handful of ingredients, you can whip up a delicious soup that packs a punch of flavor and warmth. Let’s dive into the recipe and discover how to make this cheesy delight at home!
Ingredients
– 4 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup shredded cheddar cheese
– 1 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons olive oil
– Fresh chives for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) of cheesy potato soup contains approximately 350 calories, 20g of fat, 30g of carbohydrates, and 8g of protein. This is calculated based on typical ingredients and portion sizes for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add the diced potatoes to the pot and mix well.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer until potatoes are tender, about 15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and shredded cheddar cheese until melted.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh chives.
Alternative Ingredients
You can substitute heavy cream with milk or a plant-based alternative for a lighter version. Additionally, use any cheese you prefer, like Gruyère or Monterey Jack, for different flavor profiles.
Serving and Pairings
This cheesy potato soup pairs wonderfully with crusty bread, a side salad, or even a grilled cheese sandwich for a hearty meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave. The soup can be frozen for up to 2 months, but may need to be blended again after thawing.
Cooking Mistakes
РDo not rush the saut̩ing of onions; they should be soft and translucent.
– Avoid overcooking potatoes; they should be tender but not mushy.
– Ensure the cream is added off the heat to prevent curdling.
– Do not skimp on seasoning; taste and adjust as needed.
– Be careful with blending; hot soup can splatter.
– Use fresh ingredients for the best flavor.
– Let the soup sit for a few minutes before serving to thicken.
Helpful Tips
– For added flavor, incorporate herbs like thyme or rosemary.
– Use a mix of cheeses for a more complex taste.
– Blend half the soup for a creamy texture while keeping some chunks.
– Adjust thickness by varying the amount of broth or cream.
FAQs
Can I make cheesy potato soup ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and reheat before serving.
Can I use frozen potatoes?
Frozen potatoes can be used, but they may change the texture slightly. Fresh is recommended for best results.
What can I do if the soup is too thick?
If your soup is too thick, simply add more broth or milk until you reach the desired consistency.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free broth and cheese.
How can I make this soup vegetarian?
Use vegetable broth instead of chicken broth, and ensure cheese is rennet-free.
Conclusion
Cheesy potato soup is a delightful dish that brings comfort and warmth to any table. Easy to make and adaptable, this recipe is perfect for any occasion. Enjoy a bowl today and share it with loved ones for a cozy dining experience!
Cheesy Potato Soup
Ingredients
- 4 medium potatoes peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add the diced potatoes to the pot and mix well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives.
