Description
This creamy potato soup is rich and comforting, perfect for chilly evenings. With a blend of cheddar cheese and savory spices, it’s sure to warm your soul.
Ingredients
Scale
- 4 large russet potatoes (about 2–3 pounds), peeled and diced
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional for a little heat)
- 4 green onions, chopped (for garnish)
- 1/2 cup cooked and crumbled bacon (for garnish)
Instructions
- Begin by preparing your potatoes. Peel and dice the 4 large russet potatoes into uniform pieces, about 1-inch cubes. This ensures even cooking. Set them aside.
- In a large pot over medium heat, melt 4 tablespoons of unsalted butter. Allow the butter to foam slightly, which indicates it’s ready for the next step. Be cautious not to let it brown.
- Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant. Stir occasionally to prevent burning. You want it soft, not browned.
- Next, add 2 cloves of minced garlic to the pot. Sauté for an additional 1-2 minutes until the garlic is fragrant, taking care not to let it burn, as burnt garlic can impart a bitter taste.
- Pour in 4 cups of chicken or vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then carefully add the diced potatoes. Reduce the heat to a simmer and cover the pot. Cook for 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to puree the soup to your desired consistency, or carefully transfer it to a traditional blender in batches. Be sure to let it cool slightly before blending to avoid splatters!
- Return the blended soup to the pot over low heat. Stir in the 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper if using, stirring well to combine. Allow it to warm through for about 5 minutes, tasting and adjusting the seasoning as needed.
- Finally, add in 1 cup of shredded sharp cheddar cheese and stir until melted and incorporated. You’ll know it’s ready when the cheese is fully melted and the soup is creamy and smooth. Avoid boiling at this stage to prevent separation.
- Serve hot, garnished with extra cheddar cheese, chopped green onions, and crumbled bacon. Enjoy while it’s warm!
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: One common mistake is overcooking the garlic; always keep an eye on it and add it later in the sauté process to avoid bitterness. Using an immersion blender is a game-changer for this recipe. It allows you to blend directly in the pot, reducing cleanup time significantly!