Cheesy Potato Soup
A heartwarming bowl of creamy Cheesy Potato Soup, perfect for warming up on a chilly autumn day.
Ingredients
Main Ingredients
- 4 medium medium potatoes Use russet or Yukon gold for creamy texture.
- 1 medium onion Chopped for added depth.
- 3 cloves fresh garlic Minced to provide aromatic quality.
- 4 cups vegetable or chicken broth Chicken broth provides a richer flavor.
- 1 cup sharp cheddar cheese Freshly grated for maximum meltiness.
- 1 cup heavy cream Substitute with half-and-half for a lighter version.
- to taste salt and pepper Essential for enhancing flavors.
Optional Toppings
- Chopped green onions Adds freshness.
- Bacon bits Adds texture and flavor.
- Croutons Lend additional crunch.
Instructions
Preparation
- Peel and dice the potatoes into bite-sized cubes.
- Chop the onion and mince the garlic.
Cooking
- In a large pot over medium heat, add a splash of olive oil or butter and sauté the diced onions for about 5 minutes until translucent and fragrant.
- Add the minced garlic and sauté for another minute, being careful not to let it brown.
- Pour in the broth and add the diced potatoes. Bring to a gentle boil, then reduce heat to simmer until the potatoes are fork-tender, about 10-15 minutes.
- Once the potatoes are soft, use an immersion blender to blend the soup to your desired creaminess. Reserve some potato chunks for a chunky texture if preferred.
- Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to your liking, then ladle the soup into bowls.
- Garnish with your choice of toppings.
Notes
For healthier options, use Greek yogurt instead of heavy cream. You can also add seasonal vegetables like corn or carrots. Herbs like chives or rosemary can enhance the flavor, and bacon bits can add a festive touch.