Description
A comforting and creamy potato soup inspired by the flavors of the Outback, perfect for cozy nights.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, melt the butter over medium heat and sauté the onion and garlic until translucent.
- Add the diced potatoes and broth, bringing to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream, cheddar cheese, and sour cream until well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Can be made vegetarian by using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg