Ingredients with Measurements:
- 1.5 pounds potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the potatoes and mushrooms to the pot and stir to combine.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Remove the pot from the heat and let it cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the milk and shredded cheddar cheese until the cheese is melted and the soup is heated through.
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Use any type of mushrooms you prefer.
- Substitute the cheddar cheese with any type of cheese you like.
Variations:
- Add cooked bacon or ham for extra flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- Be sure to let the soup cool slightly before blending to avoid any accidents.
- Use an immersion blender if you have one for easier blending.
- Top the soup with croutons or a dollop of sour cream for added texture.
Storage instructions:
- Store any 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 until heated through.
Presentation ideas:
- Serve the soup in a rustic bowl with a slice of crusty bread on the side.
Garnishes:
- Chopped parsley or chives
- Croutons
- Sour cream
Pairings:
- Serve with a side salad or a slice of bread.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or milk until it reaches the desired consistency.
- 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 soup until the potatoes are tender to avoid any foodborne illnesses.
Food history:
- Kartoffelsuppe is a traditional German soup made with potatoes and various other ingredients.
Flavor profiles:
- Creamy, savory, cheesy, earthy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: German