Description
This creamy potato soup is a comforting and hearty dish perfect for chilly days. Made with tender russet potatoes, sautéed onions and garlic, and enriched with heavy cream and cheddar cheese, it delivers rich flavors and a velvety texture. Garnished with crispy bacon, sour cream, and green onions, this soup is both satisfying and delicious.
Ingredients
Scale
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, sliced (for garnish)
Liquids & Dairy
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Fats & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
Seasonings & Others
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 4 strips bacon, cooked and crumbled (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, enhancing the flavor base of the soup.
- Add Potatoes and Seasonings: Add the diced potatoes to the pot and stir to combine with the onion and garlic. Season with salt, pepper, and dried thyme to infuse the potatoes with aromatic spices.
- Add Broth and Boil: Pour the chicken or vegetable broth over the potatoes. Increase the heat to high and bring the mixture to a boil, ensuring the potatoes start cooking thoroughly.
- Simmer Potatoes: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
- Blend Soup: Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy, then return it to the pot.
- Add Cream and Milk: Place the pot back on low heat and stir in the heavy cream and milk. Warm the soup gently for about 5 minutes, ensuring it is heated through without boiling.
- Melt Cheese: Add the shredded cheddar cheese to the soup, stirring continuously until the cheese is fully melted and incorporated, creating a rich, creamy texture.
- Adjust Seasoning: Taste the soup and add more salt and pepper if needed to balance the flavors according to your preference.
- Serve and Garnish: Serve the soup hot, garnished with a dollop of sour cream, crumbled bacon if using, and sliced green onions for added flavor and texture.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon garnish.
- You can substitute half-and-half for the heavy cream for a lighter soup.
- Use an immersion blender carefully to avoid splattering hot soup.
- Russet potatoes work best for a creamy texture, but Yukon Gold potatoes are also a good substitute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
