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Creamy Cheesy Potato Soup

A rich and creamy potato soup that serves as a comforting dish any time of the year.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups potatoes, peeled and diced Yukon Gold potatoes are recommended for creaminess.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream Can substitute with milk, but will be less creamy.
  • 2 cups shredded cheddar cheese Feel free to use a blend of cheeses for added flavor.
  • to taste salt and pepper Adjust as needed.
  • for garnish chives or green onions Adds freshness to the dish.

Method
 

Preparation
  1. In a large pot, sauté the onions and garlic until translucent.
  2. Add the diced potatoes and broth; bring to a boil.
  3. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Use an immersion blender to puree the soup to your desired consistency, or transfer to a blender in batches.
  5. Stir in heavy cream and cheese until melted and well combined.
  6. Season with salt and pepper.
  7. Serve hot, garnished with chives or green onions, and enjoy with a side of crusty bread.

Notes

This soup can be stored in the fridge for about 3-4 days or frozen for up to 3 months. Reheat with a splash of extra cream for the best texture.