Ingredients
- Russet or Yukon Gold Potatoes
- Onion
- Vegetable Broth
- Milk
- Sharp Cheddar Cheese
- Butter
- Flour
- Salt and Pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and sauté until softened.
- Add diced potatoes and vegetable broth. Bring to a boil then reduce heat and simmer until potatoes are tender.
- Stir in milk and bring back to a simmer. Mix flour with a bit of cold milk to create a slurry; add to the soup until it thickens slightly.
- Remove from heat and stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Ladle into bowls and garnish with green onions, bacon bits, sour cream or extra cheese. Serve immediately.
Notes
- Choose the right potatoes for texture; Russet for a classic or Yukon for a creamier soup.
- Do not overcook the potatoes; they should be tender but not mushy.
- Grate your own cheese for the best melting results.
- Make a slurry to prevent lumps in the soup.
- Feel free to customize your toppings for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg