Description
A creamy, comforting potato soup loaded with cheesy goodness, perfect for a cozy night in.
Ingredients
- 4-5 large Russet potatoes, peeled and chopped
- 1 medium onion, diced
- 2-3 cloves of garlic, minced
- 4 cups of vegetable or chicken broth
- 2 cups of shredded cheddar cheese
- 1 cup of milk (dairy or plant-based)
- 1/4 cup of sour cream (optional)
- Salt and pepper to taste
- Chopped green onions or bacon bits for garnish
Instructions
- Prep the spuds: Peel and chop your potatoes into small cubes.
- Chop the onion: Dice that onion nice and fine.
- Get garlicky: Mince the garlic.
- Sauté onions and garlic: In a large pot, heat a splash of oil over medium heat, add the onion and garlic, stir until translucent (about 5 minutes).
- Add potatoes and broth: Toss in cubed potatoes and pour in the broth, bring to a boil, then simmer for 15-20 minutes until tender.
- Mash it up: Mash the potatoes in the pot to your desired consistency.
- Add milk and cheese: Stir in the milk and shredded cheese until melted. Season with salt and pepper.
- Finish with sour cream: Optional, for added creaminess.
- Garnish: Serve hot topped with green onions or bacon bits.
- Slurp it up: Enjoy your delicious soup!
Notes
Feel free to adjust seasoning and toppings to your liking. This soup can be made vegan by using plant-based milk and omitting the cheese.