Award Winning Potato Soup Recipe
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Description
This award-winning potato soup recipe is the perfect comfort food for chilly days. It's creamy, flavorful, and packed with hearty potatoes that will keep you feeling full and satisfied. This recipe is easy to make and only requires a few simple ingredients. Plus, it's a crowd-pleaser that everyone will love!Prep Time
The prep time for this recipe is only 15 minutes. You'll need to peel and chop the potatoes, onions, and garlic, and gather the rest of the ingredients.Cook Time
The cook time for this recipe is 45 minutes. You'll need to simmer the soup until the potatoes are tender and the flavors have melded together.Ingredients
- 6 cups potatoes, peeled and chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped fresh parsley
Equipment
- Dutch oven or large soup pot
- Ladle
- Immersion blender or regular blender
Method
- In a large soup pot or Dutch oven, sauté the onion and garlic until softened, about 5 minutes.
- Add the chopped potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the potatoes are tender.
- Use an immersion blender or regular blender to blend the soup until smooth.
- Add the milk, cream, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
- Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
- Remove the soup from heat and stir in the grated cheddar cheese and chopped parsley.
- Serve hot with crusty bread or crackers.
Notes
If you don't have an immersion blender, you can use a regular blender to blend the soup in batches. Just be sure to let the soup cool slightly before blending, and be careful not to fill the blender too full. This soup can be made in advance and reheated. Just store it in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.Nutrition Info
This recipe serves 6-8 people, with each serving containing approximately:- Calories: 400
- Protein: 10g
- Fat: 22g
- Carbohydrates: 43g
- Fiber: 4g
- Sugar: 7g
- Sodium: 800mg
Recipes FAQ
Can I use different types of potatoes?
Yes, you can use any type of potato for this recipe. However, keep in mind that the texture and flavor of the soup may vary depending on the type of potato used.Can I make this soup vegetarian?
Yes, you can use vegetable broth instead of chicken broth and omit the cheese to make this soup vegetarian.Can I make this soup dairy-free?
Yes, you can use non-dairy milk and omit the cream and cheese to make this soup dairy-free.Recipe Tips
- For a thicker soup, use an extra cup or two of potatoes.
- For a milder soup, omit the cayenne pepper.
- For a smoky flavor, add a teaspoon of smoked paprika.
- For added protein, stir in some cooked and crumbled bacon or diced ham before serving.
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