Cheesy Potato Soup
Are you craving a warming and satisfying dish? Look no further than cheesy potato soup! This rich and creamy soup combines the comfort of potatoes with the delightful taste of melted cheese, creating a perfect meal for any occasion. Whether you’re serving it as a family dinner or a cozy lunch, this dish is sure to be a hit. Let’s dive into this simple yet flavorful recipe that will have everyone asking for seconds!
Ingredients
– 4 medium potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cups vegetable broth
– 1 cup milk
– 1 cup shredded cheddar cheese
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: croutons and fresh herbs for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is about 15 minutes, with an additional cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 320
– Protein: 10g
– Carbohydrates: 45g
– Fat: 12g
– Fiber: 4g
*Note: Values are based on one serving.*
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in the diced potatoes and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer until potatoes are tender, about 15 minutes.
6. Use an immersion blender to puree the soup until smooth (or transfer to a blender).
7. Return the soup to low heat and stir in milk.
8. Gradually add shredded cheddar cheese, stirring until melted.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with croutons and herbs if desired.
Alternative Ingredients
You can substitute the cheddar cheese with any cheese of your choice, such as gouda or mozzarella. For a lighter version, use low-fat milk or a dairy alternative like almond milk. Additionally, feel free to add vegetables like carrots or celery for extra nutrition.
Serving and Pairings
This cheesy potato soup pairs wonderfully with a fresh garden salad, crusty bread, or grilled cheese sandwiches. For a heartier meal, consider serving it alongside a protein like chicken or a vegetable stir-fry.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of milk if it thickens too much. This soup can also be frozen for up to 2 months, though the texture may change slightly upon thawing.
Cooking Mistakes
– Avoid overcooking the potatoes; they should be tender but not mushy.
– Don’t skip the blending step if you want a creamy texture.
– Be cautious with the salt; taste before adding too much.
– Ensure cheese is added off the heat to prevent clumping.
– If the soup is too thick, add more broth or milk to adjust.
Helpful Tips
– Use russet potatoes for a creamier texture.
– Experiment with different cheeses for varied flavors.
– Add herbs like thyme or parsley for extra freshness.
– Keep leftovers in the fridge for quick lunches.
FAQs
Can I make this soup in advance?
Yes, cheesy potato soup can be made a day ahead. Simply store it in the fridge and reheat when ready to serve.
What type of cheese works best?
Cheddar is traditional, but you can experiment with gouda, Monterey Jack, or a blend for unique flavors.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use a gluten-free vegetable broth.
Can I add meat to this soup?
Absolutely! Cooked bacon or diced ham can be added for an extra protein boost.
How do I thicken the soup?
If you prefer a thicker soup, blend a portion of the soup and return it to the pot, or add a cornstarch slurry.
Conclusion
Cheesy potato soup is the ultimate comfort food, combining creamy textures with rich, cheesy flavors. Perfect for cold days, this dish is not only easy to make but also incredibly satisfying. Enjoy a bowl with your favorite sides for a complete meal that the whole family will love!
Cheesy Potato Soup
Ingredients
- 4 medium potatoes peeled and diced
- 1 medium onion chopped
- 3 cups vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: croutons and fresh herbs for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in the diced potatoes and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Return the soup to low heat and stir in milk.
- Gradually add shredded cheddar cheese, stirring until melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons and herbs if desired.
