Creamy Potato Soup Chives (Printer-friendly)
Velvety potato blend enhanced with cream, cheddar, and chives for a cozy dish.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs Yukon Gold potatoes, peeled and diced
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 2 stalks celery, chopped
05 - 1 medium carrot, diced
→ Dairy
06 - 3.5 tbsp unsalted butter
07 - 3 cups whole milk
08 - 1 cup heavy cream
09 - 1.5 cups sharp cheddar cheese, grated
10 - 1/4 cup sour cream
→ Broth & Seasoning
11 - 3 cups vegetable broth
12 - 1 tsp salt, or to taste
13 - 1/2 tsp freshly ground black pepper
14 - 1/4 tsp ground nutmeg (optional)
→ Garnish
15 - 3 tbsp fresh chives, finely chopped
16 - Extra grated cheddar cheese (optional)
# Directions:
01 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot. Sauté until softened, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add diced potatoes to the pot and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are very tender.
04 - Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches using a standard blender.
05 - Return soup to low heat. Stir in whole milk and heavy cream. Heat gently without allowing the mixture to come to a boil.
06 - Gradually add grated cheddar cheese while stirring constantly. Continue stirring until fully melted and soup achieves a creamy consistency.
07 - Season with salt, pepper, and nutmeg if using. Ladle into bowls and top with a dollop of sour cream, fresh chives, and additional cheddar cheese as desired.
# Expert Advice:
01 -
- The texture is impossibly creamy without any flour or roux, just pure potato magic doing all the work
- Sharp cheddar cuts through the richness while fresh chives make every spoonful feel bright and alive
02 -
- Never boil the soup after adding dairy or it will separate and become grainy instead of smooth
- Grating your own cheese makes a huge difference because pre grated cheese has anti caking agents that prevent proper melting
03 -
- Yukon Gold potatoes are worth seeking out because russets can make the soup gummy and waxy potatoes do not break down enough
- Room temperature cream incorporates more smoothly than cold cream straight from the refrigerator