Ingredients
Scale
- 6 large russet potatoes, peeled and diced
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream or coconut cream
- 1/2 cup sour cream (optional)
- 1 1/2 cups shredded sharp cheddar cheese
- 3 green onions, sliced (plus more for garnish)
- 1/4 cup fresh chives, chopped
- Olive oil for sautéing
Instructions
- Prepare Potatoes: Peel and dice potatoes into small chunks.
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Build the Base: Add diced potatoes, vegetable broth, water, smoked paprika, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and simmer for 20-25 minutes or until potatoes are tender.
- Mash or Blend: Use a potato masher or immersion blender to partially mash the soup for a creamy yet chunky texture.
- Add Dairy: Stir in heavy cream, sour cream (if using), and cheddar cheese. Mix until the cheese is melted and the soup is creamy.
- Final Touch: Stir in green onions and chives. Taste and adjust seasoning.
- Serve: Ladle into bowls and garnish with extra cheddar, green onions, and chives.
Notes
- Make It Dairy-Free: Use coconut cream and dairy-free cheese.
- Extra Protein: Add cooked, shredded chicken for more heft.
- Spicy Twist: A pinch of cayenne or hot sauce can kick it up.
- Smooth or Chunky: Blend fully for a silky texture or leave chunks for rustic appeal.