Potato Soup
Chunky, hearty potato soup, made with no roux or heavy cream, is comfort food at it's finest! This rich, thick, and creamy soup is perfect for Fall, but can and should be enjoyed all year around!
Servings: 6
Calories: 312kcal
Ingredients
- 1 tbsp butter
- 1 tbsp oil
- 1/2 small onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 4 medium russet potatoes peeled and cubed
- 8 ounces sour cream
- 1 cup cheddar cheese grated
- 1/8 tsp cayenne pepper
- 1 tsp salt or to taste
Instructions
- In a dutch oven, heat butter and oil over medium heat and sauté onions, celery, and garlic until tender, about 5-7 minutes
- Add chicken broth and potatoes and bring to a boil
- Boil until potatoes are fork tender, about 15-20 minutes
- Using a potato masher, lightly mash potatoes into small chunks
- Remove from heat and stir in sour cream, cheese, and cayenne pepper
- Taste soup and add salt if needed
- Serve with garnishes
Notes
Russet potatoes are extra starchy and create a nice consistency without having to use a thickener.
Substitute an equal amount of Velveeta cheese for the cheddar cheese for an even creamier soup.
Nutrition
Calories: 312kcal | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 1134mg | Potassium: 803mg | Fiber: 2g | Sugar: 2g | Vitamin A: 499IU | Vitamin C: 20mg | Calcium: 209mg | Iron: 2mg