Description
A rich and creamy soup that warms your soul, filled with potatoes, cheese, and aromatic vegetables.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- In a large soup pot over medium heat, add the olive oil.
- Stir in the onion, garlic, carrots, and celery, and sauté for about 4 to 5 minutes until fragrant and softened.
- Add the diced potatoes and pour in the chicken broth. Bring to a gentle boil.
- Once boiling, reduce heat and cover the pot. Simmer for around 20 minutes or until the potatoes are tender.
- Lightly mash some of the potatoes in the pot for a creamy texture, then stir in the milk, heavy cream, and half of the cheddar cheese until smooth.
- Season generously with salt and pepper, and simmer for an additional 3 to 5 minutes.
- Ladle the soup into bowls, topping each with the remaining cheddar and fresh chives before serving warm.
Notes
Store leftovers in the fridge for up to three days or freeze for up to three months. Reheat until steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American