Description
A simple and comforting creamy potato soup, perfect for cold nights.
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chives or green onions for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Stir in the heavy cream and shredded cheese, and cook until the cheese is melted.
- Season with salt and pepper to taste.
- Serve warm, garnished with chives or green onions, and enjoy with crusty bread.
Notes
This soup freezes well. If freezing, consider leaving out the cream and cheese, add them fresh when reheating for the best texture.