Description
A warm and comforting potato soup that’s easy to make and perfect for any occasion.
Ingredients
- 6-8 cups russet potatoes (peeled and chopped – about 3-4 large potatoes)
- 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 the butter and olive oil, then sauté the onions and celery, seasoning with salt, pepper, and red pepper flakes.
- Peel and dice the potatoes. Add the potatoes and minced garlic to the pot, sautéing for about 5 minutes.
- Add the vegetable stock and increase the heat to high. Bring to a boil, stirring often. Cook for about 14-18 minutes until the potatoes are fork-tender.
- Mash the potatoes for a creamy texture, or leave them chunky if preferred.
- Remove from heat and stir in both cheeses and the sour cream.
Notes
Serve hot, garnished with extra cheese, sour cream, or fresh herbs. Pairs well with crusty bread or salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American