Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1 cup smoked cheddar cheese, grated
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley for garnish
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 the onion is translucent.
3. Add the diced potatoes and chicken or vegetable broth, and bring to a boil.
4. Reduce the heat to low, cover the pot, and simmer until the potatoes are tender, about 20 minutes.
5. Remove the pot from the heat, and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the pot to the stove over low heat, and stir in the milk, smoked cheddar cheese, and heavy cream.
7. Cook the soup until the cheese is melted and the soup is heated through, stirring occasionally.
8. Season the soup with salt and pepper to taste.
9. Ladle the soup into bowls, and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 13g
Sodium: 800mg
Substitutions for ingredients:
- Smoked cheddar cheese can be substituted with any other smoked cheese such as gouda or provolone.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for extra flavor.
- Add chopped leeks or celery for additional texture.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
Tips and tricks:
- Use an immersion blender for easier and less messy pureeing.
- Add the cheese gradually to prevent clumping.
- Use a non-stick pot to prevent the soup from sticking to the bottom.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of smoked paprika.
Garnishes:
Chopped fresh parsley, sour cream, smoked paprika, croutons, or grated cheese.
Pairings:
Crusty bread, salad, or a sandwich.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, or 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 for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the soup is heated through before serving.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Potato soup is a traditional dish in many cultures, and has been enjoyed for centuries.
Flavor profiles:
Creamy, smoky, and savory.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a salad.
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
Taste: Savory, Smoky, Creamy, Cheesy, Comforting