Potato and Cheddar Soup

Name: Potato and Cheddar Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 large Russet potatoes, peeled and diced; 1 large onion, diced; 3 cloves garlic, minced; 4 tbsp butter; 1L chicken or vegetable stock; 1 cup cream; 200g cheddar, grated; 1 cup sour cream; salt and pepper to taste; bacon, chives and extra cheddar to serve

A thick, warming American baked potato soup with cheddar and sour cream. Blending three-quarters of the soup and leaving the rest chunky gives it body while keeping some bite from the potato.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

easy

Cuisine

American

vegetarian

Ingredients

6large Russet potatoes, peeled and diced

1large onion, diced

3 clovesgarlic, minced

4 tbspbutter

1Lchicken or vegetable stock

1 cupcream

200gcheddar, grated

1 cupsour cream

salt and pepperto taste

bacon, chives and extra cheddarto serve

Instructions

Sauté onion and garlic in butter 5 minutes.

Add potatoes and stock. Simmer 20 minutes.

Blend 3/4 of the soup. Return to pot.

Add cream and cheddar. Stir to melt. Stir in sour cream.

Season. Serve with bacon and chives.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

583

Protein

18g

Fat

52.2g

Carbs

15.2g

Fiber

1.2g

Sodium

1300mg

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