Description
Creamy and velvety, this cheesy loaded potato soup wraps you in warmth with every spoonful. Featuring hearty potatoes melded with rich cheese and tantalizing seasonings, it’s a delightful comfort food ready to brighten any chilly day. Perfect for weeknight dinners or gatherings, this easy recipe allows for customizable toppings to suit your taste. With its stunning appearance and unique flavor profile, this soup is not just a meal; it’s a nostalgic embrace that brings back memories of cozy afternoons and cherished family moments.
Ingredients
- Potatoes, starchy varieties like Russet or Yukon Gold
- Chicken or Vegetable Broth, low-sodium options recommended
- Shredded Cheese, sharp cheddar and optionally Monterey Jack
- Green Onions, sliced thin
- Heavy Cream, room temperature
- Butter, unsalted
- Garlic Powder, pinch
- Salt and Pepper, to taste
- Agar-Agar, for thickening
Instructions
- Die Kartoffeln schälen und in etwa ein Zoll große Würfel schneiden.
- Die Kartoffelwürfel unter kaltem Wasser abspülen, um überschüssige Stärke zu entfernen.
- Die gewürfelten Kartoffeln in einen großen Topf geben und genug Hühner- oder Gemüsebrühe hinzufügen, um sie zu bedecken.
- Die Brühe bei mittlerer bis hoher Hitze zum Kochen bringen und dann die Hitze reduzieren, um sie simmern zu lassen.
- Die Kartoffeln 15-20 Minuten kochen, bis sie zart, aber fest sind.
- Die Kartoffeln mit einem Schaumlöffel in eine Rührschüssel übertragen und die Brühe im Topf lassen.
- Die Kartoffeln mit einem Kartoffelstampfer oder einer Gabel sanft zerdrücken, um stückige Bits zu erzeugen.
- Im selben Topf die cremige Basis erstellen.
Notes
Storage: Allow the cheesy loaded potato soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in portions for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Reheat the soup gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much after refrigeration, add a splash of broth or cream to reach the desired consistency. Alternatively, you can microwave the soup in short intervals, stirring between, until heated through.
Serving: Serve the cheesy loaded potato soup hot, garnished with shredded cheese, thinly sliced green onions, and a drizzle of heavy cream for added richness. Pair it with crusty bread or a fresh salad for a complete meal.
Chef’s Tip: For an extra depth of flavor, sauté some minced garlic in butter before adding the broth and potatoes. This will enhance the overall taste of the soup. Additionally, using a mix of sharp cheddar and Monterey Jack cheese will provide a delightful creamy texture and a balanced flavor profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
Nutrition
- Calories: 320 kcal
- Sugar: 0
- Sodium: 900mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0