Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 6 large russet potatoes, peeled and diced
- 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
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook another minute.
- Add Potatoes: Add diced potatoes, vegetable broth, water, smoked paprika, salt, and pepper.
- Simmer: Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are fork-tender.
- Mash or Blend: Use a potato masher or immersion blender to mash some of the potatoes for a creamy yet chunky texture.
- Add Dairy: Stir in heavy cream, sour cream (if using), and cheddar cheese until melted and creamy.
- Final Touch: Stir in green onions and chives. Adjust seasoning to taste.
- Serve: Garnish with extra cheese, green onions, and chives.
Notes
- Dairy-Free: Use coconut cream and dairy-free cheese.
- Extra Protein: Add cooked, shredded chicken or white beans.
- Spicy Kick: Stir in a pinch of cayenne or hot sauce.
- Smooth Finish: Fully blend for a silky texture.