Description
Indulge in the ultimate comfort food with our creamy potato soup recipe. Made with cheddar and chives, this hearty dish is a must-try for soup lovers!
Ingredients
- 2 tablespoons (30 ml) vegetable oil (28 grams)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable broth (950 milliliters)
- 4 large russet potatoes, peeled and diced
- 1 cup (240 ml) coconut cream (240 milliliters)
- 1 cup (240 ml) shredded vegan cheese (113 grams)
- Salt, to taste
- Black pepper, to taste
- 1/4 cup (60 ml) chopped fresh chives (15 grams)
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken or vegetable broth.
- Add the diced potatoes to the pot and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
- Stir in the heavy cream and shredded cheddar cheese until fully combined.
- Season with salt and black pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh chopped chives.
Notes
- Use a potato masher for a smoother soup texture instead of blending it completely.
- Adjust the salt quantity based on the vegetable broth and vegan cheese saltiness.
- Experiment with different types of vegan cheese for diverse flavors in the soup.