Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 2 large onions, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped chives or green onions for garnish
Special equipment needed:
- Large pot
- Blender or immersion blender
- Baking sheet
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Spread the cubed potatoes on a baking sheet and bake for 20-25 minutes or until tender and lightly browned.
3. In a large pot, melt the butter over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
4. Add the flour and garlic powder to the pot and stir until combined. Cook for 1-2 minutes.
5. Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming.
6. Add the roasted potatoes to the pot and bring the soup to a simmer. Cook for 10-15 minutes or until the potatoes are very soft.
7. Use a blender or immersion blender to puree the soup until smooth.
8. Return the soup to the pot and stir in the heavy cream and grated cheddar cheese. Cook over low heat until the cheese is melted and the soup is heated through.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped chives or green onions.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Bake potatoes at 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 35g
Protein: 10g
Sodium: 800mg
Substitutions for ingredients:
- Use milk instead of heavy cream for a lighter version of the soup.
- Use different types of cheese, such as Gruyere or Parmesan, for a different flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Variations:
- Add bacon bits or crumbled sausage to the soup for extra flavor.
- Top the soup with croutons or toasted bread for added texture.
- Add chopped carrots or celery to the soup for extra vegetables.
Tips and tricks:
- Roasting the potatoes before adding them to the soup adds extra flavor and texture.
- Use an immersion blender to puree the soup directly in the pot for easier cleanup.
- Be careful when blending hot liquids to avoid burns.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped chives or green onions on top.
Garnishes:
Chopped chives or green onions.
Pairings:
Serve the soup with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or milk to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the potatoes until they are fully tender to avoid any foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Potato soup has been a popular dish for centuries, especially in colder climates where potatoes are a staple crop.
Flavor profiles:
This soup is creamy, savory, and slightly sweet from the roasted onions and potatoes.
Serving suggestions:
Serve this soup as a comforting and hearty meal on a cold day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A