Description
A comforting and creamy soup that combines the heartiness of baked potatoes with rich flavors, perfect for chilly days.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
- Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
- Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
- Lightly mash some of the potatoes in the pot for body, then stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
- Season with salt and pepper, then simmer for 3 to 5 minutes to meld the flavors.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
Notes
For extra flavor, consider adding cooked bacon bits to the soup mix. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American