benignis potota soup recipe: A Creamy and Comforting
Equipment
- Large Stockpot or Dutch Oven Ideal for cooking the soup evenly and holding all the ingredients comfortably.
- Immersion Blender For blending the soup to achieve a creamy, smooth consistency.
- Ladle For serving the soup in bowls without spills.
- Chopping Board Essential for prepping vegetables like onions and garlic.
- Knife Needed for dicing and chopping vegetables.
- Measuring cups and spoons To ensure accurate measurements of ingredients for the soup.
Ingredients
- 3 lbs Russet Potatoes Peeled and diced for the soup base.
- 1 medium Yellow Onion Diced finely for sautéing.
- 3 cloves Garlic Minced or finely chopped.
- 2 tbsp Butter For sautéing the vegetables.
- 2 tbsp Flour Used to make the roux for thickening.
- 4 cups Chicken Broth Can use vegetable broth for a vegetarian version.
- 1 cup Heavy Cream For a rich creamy texture.
- 1 cup Cheddar Cheese Shredded for melting into the soup.
- to taste tbsp Salt Adjust according to your taste.
- to taste tbsp Black Pepper For seasoning.
- Optional Bacon Cooked and crumbled for garnish.
- Optional Chives or Scallions Chopped for garnish.
Instructions
- Wash, peel, and dice 3 lbs of Russet potatoes into 1-inch cubes.
- In a large stockpot, melt 2 tbsp of butter over medium heat.
- Add 1 medium diced yellow onion and 3 cloves of minced garlic.
- Sauté for 3-5 minutes, until the onion becomes translucent and fragrant.
- Sprinkle 2 tbsp of flour over the sautéed onions and garlic, and stir for 1-2 minutes to form a roux.
- Gradually pour in 4 cups of chicken broth while stirring to dissolve the roux.
- Bring the mixture to a gentle boil.
- Add the diced potatoes to the pot and reduce the heat to a simmer.
- Cover and cook for 15-20 minutes or until the potatoes are fork-tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with crispy bacon, chives, or shredded cheese.
- Serve immediately and enjoy!
Notes
Recipe Notes:
-
Chill Time:
For the best flavor, allow the soup to rest for 10-15 minutes after blending. This allows the flavors to meld together and ensures a richer taste. -
Thickening the Soup:
If you prefer a thicker soup, you can mash some of the cooked potatoes directly in the pot using a potato masher instead of blending. This creates a more chunky, hearty texture. -
Cheese Options:
Feel free to experiment with different types of cheese! While sharp cheddar is the most common choice, smoked gouda, Monterey Jack, or even a blend of cheeses can be used for unique flavor twists. -
Vegan Option:
To make this soup vegan, substitute the butter with a plant-based alternative and the cream with coconut milk or cashew cream. Use vegetable broth instead of chicken broth. -
Spice it Up:
For a bit of heat, add a pinch of cayenne pepper or a few diced jalapeños when sautéing the onions and garlic. -
Storage:
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop before serving. -
Freezing:
This soup freezes well! Store it in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and heat on the stovetop.