Description
A comforting and creamy potato soup that uses basic ingredients you likely already have at home.
Ingredients
Scale
- 6–8 cups russet potatoes (peeled and chopped)
- 1 yellow onion (peeled and diced)
- 2 stalks celery (chopped)
- 1 clove garlic (minced)
- 4 cups vegetable stock
- 2 cups cheddar cheese (shredded)
- 1/2 cup Parmesan cheese (shredded)
- 1/2 cup sour cream or cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Chop the onion and celery.
- Heat a large dutch oven over medium heat. Add butter and olive oil, then add onions and celery. Season with salt, pepper, and red pepper flakes.
- Peel and dice the potatoes. Add the potatoes and minced garlic to the pot, sauté for about 5 minutes.
- Add vegetable stock and increase heat to high. Bring to a boil, stirring often, and cook until potatoes are fork tender (14-18 minutes).
- Mash the potatoes with a potato masher for a creamy texture; skip this step for a chunkier soup.
- Remove from heat and stir in cheeses and sour cream.
Notes
For a richer flavor, add cooked bacon or ham. Use starchy potatoes like russets for a creamier texture. Adding chopped carrots or spinach can enhance the nutritional content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg