Description
A cozy and easy potato soup that feels fancy but is ready in just 30 minutes. Perfect for a comforting meal any day of the week.
Ingredients
Scale
- 6–8 cups russet potatoes, peeled and chopped (3–4 large potatoes)
- 1 yellow onion, peeled and diced
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 4 cups vegetable stock
- 2 cups cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup sour cream or cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Chop the onion and celery to a similar size for even cooking.
- Heat a large dutch oven over medium heat. Add butter and olive oil, then onions and celery. Season with salt, pepper, and red pepper flakes. Sauté for 4-6 minutes until translucent.
- Peel and dice the potatoes. Add them and minced garlic to the pot, sautéing for another 5 minutes.
- Add vegetable stock and bring to a boil over high heat, stirring often. Cook for 14-18 minutes until potatoes are fork-tender.
- Mash the potatoes for creaminess, or leave some chunks for texture.
- Remove from heat and stir in cheddar and Parmesan cheeses and sour cream, adjusting seasoning as needed.
Notes
Perfect for leftovers; they reheat beautifully. Feel free to customize with toppings like bacon or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato soup, creamy soup, comfort food, quick recipes, easy meals