Creamy Potato Soup Chives Cheese (Printer-friendly)
Smooth potato soup enriched with cheddar and brightened by fresh chives, ideal for warming meals.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 celery stalks, diced
→ Dairy
06 - 4 tbsp unsalted butter
07 - 1 cup sharp cheddar cheese, grated, plus extra for garnish
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
10 - 1/2 cup sour cream
→ Liquids
11 - 4 cups vegetable stock
→ Seasonings
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - 1/2 tsp dried thyme
15 - 1/4 tsp ground nutmeg
→ Garnish
16 - 2 tbsp fresh chives, finely chopped
17 - Extra grated cheddar cheese (optional)
# Directions:
01 - Melt the butter in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
03 - Add the diced potatoes, thyme, nutmeg, vegetable stock, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until potatoes are completely tender.
04 - Use an immersion blender to puree the soup until completely smooth. For a chunkier texture, blend only partially or leave some pieces intact.
05 - Reduce heat to low. Stir in the milk, heavy cream, grated cheddar cheese, and sour cream. Cook gently for about 5 minutes, stirring constantly, until the cheese is fully melted and the soup is creamy and well combined. Adjust seasoning with salt and pepper as needed.
06 - Ladle the hot soup into serving bowls. Top with additional grated cheddar cheese and freshly chopped chives. Serve immediately while hot.
# Expert Advice:
01 -
- This soup comes together with basic pantry staples but tastes like something from a fancy bistro.
- The texture is impossibly creamy without relying on a roux or complicated techniques.
- It reheats beautifully and actually tastes better the next day as the flavors meld together.
02 -
- Never boil the soup after adding the dairy or it will separate and become grainy instead of silky smooth.
- Potatoes vary in starch content, so trust your taste buds and adjust the seasoning generously at the end.
- If you prefer a thinner soup, add more stock or milk before the final seasonings.
03 -
- Cut your potatoes into uniformly sized cubes so they cook evenly and finish at the same time.
- Grate your own cheese from a block rather than buying pre shredded cheese for the smoothest melt.