This Hearty Potato-Cheese Soup is your cold-weather best friend — warm, comforting, and packed with flavor. It's perfect for those chilly evenings when you crave something creamy and soul-soothing.
The base of this soup is made up of four large russet potatoes, chosen for their starchy goodness which helps thicken the soup naturally. A large onion adds a subtle sweetness and depth to the flavor profile, while garlic offers that irresistible aroma and a hint of spice. Chicken broth serves as the liquid foundation, infusing the soup with a savory warmth. Whole milk adds creaminess, and sharp cheddar cheese is the star of the show, providing a bold, cheesy kick. A couple of tablespoons of unsalted butter ensure everything starts on a flavorful note. Finally, garnish with chopped chives for a fresh burst of color and mild onion flavor.
This soup pairs wonderfully with a crusty baguette or homemade garlic bread for dipping. If you're feeling indulgent, top with crispy bacon bits or a dollop of sour cream. It's also great alongside a fresh, citrusy salad to balance the richness.
Start by melting the butter in a large pot over medium heat. Add your chopped onions and minced garlic. Sauté them until the onions turn translucent and fragrant. This usually takes about 5 minutes, so keep an eye on them and give a stir every now and then.
Next, toss in the diced potatoes and pour in the chicken broth. Bring this mixture to a boil, then lower the heat to let it simmer. You want the potatoes to be tender, which should take about 15 to 20 minutes. Test them with a fork — they should be easy to mash.
Once the potatoes are ready, use a potato masher to mash them slightly in the pot. Leave some chunks for a hearty texture. Now, stir in the milk and shredded cheddar cheese. Keep stirring until the cheese is fully melted and the soup looks creamy and smooth.
Finally, season with salt and pepper to taste. Ladle the hot soup into bowls and sprinkle with chopped chives for a pop of color and flavor.
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