Creamy Potato Soup
A hearty and comforting Creamy Potato Soup that combines the richness of cream and cheese with the earthy flavor of potatoes, perfect for chilly days.
Ingredients
Main Ingredients
- 4 pieces Russet potatoes, peeled and diced Ideal for creaminess.
- 1 cup heavy cream Essential for richness.
- 1 cup sharp cheddar cheese, grated Can experiment with other cheese types.
- 4 cups chicken broth Vegetable broth can be used for vegetarian option.
- 1 piece onion, chopped Enhances the flavor.
- 2 cloves garlic, minced For aromatic flavor.
- Salt and pepper to taste Adjust per preference.
- Chives for garnish (optional) Adds a fresh touch.
Instructions
Preparation
- Gather all your ingredients before starting.
- In a large pot, heat a tablespoon of olive oil or butter over medium heat.
- Add the chopped onion and minced garlic, sautéing for about five minutes until softened.
Cooking
- Add the diced potatoes and chicken broth to the pot.
- Increase heat to bring to a gentle boil, then reduce to low and let simmer for 15-20 minutes until potatoes are tender.
- Blend the soup with an immersion blender until smooth, or transfer to a countertop blender in batches.
- Return the smooth mixture to the pot, stir in heavy cream and grated cheddar cheese, and season with salt and pepper.
Serving
- Ladle the soup into bowls, garnishing with chopped chives if desired.
- Serve with warm, crusty bread for dipping.
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Notes
For a lighter version, substitute heavy cream with half-and-half or whole milk. Consider adding chopped carrots or celery for extra nutrients.