Creamy Potato Soup Chives (Print View)
Velvety potato soup blended with sharp cheddar, topped with fresh chives for added flavor.
# What You'll Need:
→ Vegetables
01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 2 celery stalks, diced
→ Dairy
06 - 4 tbsp unsalted butter
07 - 1 cup sharp cheddar cheese, grated
08 - 1 cup whole milk
09 - ½ cup heavy cream
10 - ½ cup sour cream
→ Liquids
11 - 4 cups vegetable stock
→ Seasonings
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
14 - ½ tsp dried thyme
15 - ¼ tsp ground nutmeg
→ Garnish
16 - 2 tbsp fresh chives, finely chopped
17 - Extra grated cheddar cheese
# How to Make:
01 - Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add diced potatoes, thyme, nutmeg, vegetable stock, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until potatoes are tender when pierced with a fork.
04 - Use an immersion blender to puree the soup until completely smooth. Alternatively, leave some chunks for a rustic texture if preferred.
05 - Stir in whole milk, heavy cream, grated cheddar cheese, and sour cream. Cook over low heat for approximately 5 minutes, stirring constantly until cheese is fully melted and soup is creamy. Adjust seasoning with salt and pepper as needed.
06 - Ladle hot soup into serving bowls. Top generously with additional grated cheddar cheese and chopped fresh chives. Serve immediately while hot.
# Expert Suggestions:
01 -
- This soup transforms humble ingredients into something that feels like a warm hug on the worst days
- The velvety texture makes everyone think you spent hours when really it comes together in under an hour
02 -
- I learned the hard way that blending hot soup too aggressively can cause splatters that are absolutely miserable to clean
- Adding the dairy at the very end prevents it from separating or becoming grainy
03 -
- Grate your own cheese because the anti-caking coating on pre-shredded cheese prevents it from melting smoothly
- Let the soup cool slightly before blending if you are using a countertop blender to avoid any dangerous pressure buildup