Ingredients with Measurements:
- 3 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and sauté until softened.
3. Add the diced potatoes and chicken or vegetable broth to the pot.
4. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. In a small bowl, whisk together the flour and milk until smooth.
7. Add the milk mixture to the soup and stir well.
8. Add the shredded cheddar cheese and grated parmesan cheese to the soup and stir until melted.
9. Season the soup with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for cooking potatoes
- Simmering for cooking soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 17g
- Carbohydrates: 28g
- Protein: 14g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of cheese that melts well, such as mozzarella or provolone.
- Instead of parmesan cheese, you can use any other type of hard cheese, such as pecorino romano or asiago.
Variations:
- Add cooked bacon or ham for a meatier version of the soup.
- Add chopped broccoli or cauliflower for a cheesy vegetable soup.
- Add diced carrots or celery for extra flavor and nutrition.
Tips and tricks:
- Be sure to puree the soup until smooth for a creamy texture.
- Use a good quality cheese for the best flavor.
- Serve the soup with crusty bread or crackers for dipping.
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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives
- Croutons
- Shredded cheese
Pairings:
- Crusty bread or rolls
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
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 for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the potatoes until tender to avoid any foodborne illness.
Food history:
- Potato soup has been a popular dish for centuries, especially in colder climates where potatoes are a staple crop.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve the soup hot with your favorite garnishes and side dishes.
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