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Homemade Potato Soup
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6-8 servings
3-4 large potatoes russet potatoes, peeled and chopped
1 yellow onion, peeled and diced
2 stalks celery, chopped
1 clove garlic, minced
4 cups vegetable stock
2 cups cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup sour cream or cream
1 teaspoon salt
1/2 teaspoon pepper
Pinch red pepper flakes
1 tablespoon butter
1 tablespoon olive oil
In a large pot, melt the butter and heat the olive oil over medium heat. When the butter is melted, add the onions and celery and season with salt, pepper and red pepper flakes.
Add the potatoes and the garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
Add the vegetable stock and increase the heat to high. Bring to a boil, stirring frequently (which will release the starch and make the soup thicker). Cook the potatoes until they are fork tender. The soup will be thick. Mash the potatoes with a potato masher.
Remove from heat and stir in Parmesan and cheddar cheese and the sour cream. Serve warm and enjoy!
Calories: 395kcal, Carbohydrates: 32g, Protein: 16g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 60mg, Sodium: 1432mg, Potassium: 758mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1015IU, Vitamin C: 10.6mg, Calcium: 420mg, Iron: 1.7mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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