Cheesy Potato Soup
A creamy and comforting cheesy potato soup that’s easy to make and perfect for chilly nights.
Ingredients
Main Ingredients
- 4 large Potatoes Peeled and diced
- 1 medium Onion Chopped
- 2 cloves Garlic Mince
- 4 cups Chicken or Vegetable Broth Use vegetable broth for a lighter version
- 1 cup Milk For creaminess
- 2 cups Shredded Cheese Sharp cheddar recommended
- to taste Salt
- to taste Pepper
- 1/4 cup Chopped Green Onions or Parsley For garnish
Instructions
Preparation
- Peel and dice the potatoes into small, even pieces.
- Chop the onion and mince the garlic.
- Gather the broth, milk, and cheese for easier assembly.
Cooking
- In a large pot, heat some oil over medium heat, add onion, and cook until translucent, about 3-5 minutes.
- Add the minced garlic and sauté for another minute.
- Toss in the diced potatoes and pour in the broth. Bring to a boil, then reduce to a simmer.
- Once potatoes are tender, use an immersion blender until smooth. Stir in the milk and cheese until melted.
Serving
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped green onions or parsley.
- Serve hot and enjoy!
Notes
For a twist, try using gouda or pepper jack instead of cheddar. Refrigerate leftovers in airtight containers for up to 4 days. This soup can be frozen for about 3 months.