Creamy Dreamy Potato Soup (Print Version)
# Ingredients:
→ Base
01 -
4 large russet potatoes, peeled and diced
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
4 cups vegetable broth
→ Creaminess
05 -
1 cup heavy cream or coconut milk
06 -
1 cup shredded sharp cheddar cheese
→ Seasonings
07 -
1 teaspoon dried thyme
08 -
1 teaspoon smoked paprika
09 -
Salt and pepper to taste
10 -
4 tablespoons olive oil or unsalted butter
→ Garnish
11 -
Extra shredded cheddar cheese
12 -
Fresh chives or parsley, chopped
13 -
Smoked paprika for sprinkling
# Instructions:
01 -
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
02 -
Add the diced potatoes to the pot. Pour in the vegetable broth, and stir in the thyme and smoked paprika. Bring to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
03 -
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and leave the other half as is. Alternatively, carefully transfer the soup to a stand blender in batches.
04 -
Stir in the heavy cream (or coconut milk) and shredded cheddar cheese. Cook on low heat for another 5 minutes while stirring until the cheese has melted and the soup is warmed through. Season with salt and pepper to taste.
05 -
Ladle the soup into bowls. Garnish with extra cheese, chopped chives or parsley, and a sprinkle of smoked paprika for an extra touch.
# Notes:
01 -
For a lighter version, substitute half of the cream with additional vegetable broth.
02 -
This soup thickens as it cools. Add more broth when reheating if needed.