Potato Cheddar Soup
This homemade Potato Cheddar Soup is a hearty rich and creamy soup with richly seasoned flavors that will keep you coming back for more. A gluten-free vegetarian treat!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- ½ tablespoon extra-virgin olive oil
- 1 large yellow onion diced (approximately 2 cups)
- 2 celery ribs diced (approximately 1 cup)
- 1 medium carrot peeled and diced (approximately 1 cup)
- 1 clove garlic minced
- 3 russet potatoes peeled and diced
- 2 cups vegetable stock
- 1 ½ cups whole milk
- 7 ounces extra-sharp cheddar cheese shredded
- ¼ teaspoon cayenne pepper
- Kosher salt and fresh cracked black pepper to taste
Optional Garnishes: jalapenos, fresh parsley, croutons, extra cheese
In a large dutch oven or heavy pot, heat the olive oil and cook the onions, carrots and celery over medium-high heat until soft; about 5 to 7 minutes.
Add the potatoes; stir well. Allow the vegetables to cook for 5 to 10 minutes over medium-low heat. Give them a good stir now and then to prevent the potatoes from sticking to the bottom of the pan.
When the potatoes are tender, stir in the vegetable stock. Bring the mixture to a boil, then lower the heat. Cover with a lid, (venting slightly). Simmer for 15 to 20 minutes, then turn off the heat and stir in the milk.
Carefully ladle the soup into a blender or a food processor in batches, or use an immersion blender to puree the soup. Puree until creamy and smooth. Return the soup to the pot if needed, but do not turn the heat back on. Stir in the cheese in batches until the soup is well combined. Add cayenne pepper and season with salt and pepper to taste.
Serve topped with jalapenos, croutons, parsley and more shredded cheese, if desired.
Calories: 429kcal | Carbohydrates: 41g | Protein: 19g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 853mg | Potassium: 991mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3585IU | Vitamin C: 13.6mg | Calcium: 504mg | Iron: 1.8mg
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