Ingredients and Weight:
- 5 pounds russet potatoes, peeled and diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups chicken broth
- 2 cups heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, melt the butter.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the potatoes and cook for 5 minutes, stirring occasionally.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the chicken broth, stirring until smooth.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Remove from heat and stir in the heavy cream, sour cream, cheddar cheese, salt, and pepper.
- Puree the soup with an immersion blender or in batches in a regular blender.
- Return the soup to the pot over medium heat and bring to a simmer.
- Season with additional salt and pepper to taste.
Nutritional Information:
- Calories: 400
- Fat: 20 grams
- Protein: 20 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Creamy and flavorful
- Thick and hearty
- Topped with shredded cheddar cheese
- Perfect for a cold day
User Comments:
- "This soup is so delicious and comforting, and it's so easy to make."
- "I love that this soup is made with real potatoes, and the flavor is just perfect."
- "I always serve this soup with a side of crusty bread to soak up all that deliciousness."
Special Precautions and Tips:
- Be careful not to overcook the potatoes, or the soup will become gluey.
- If you don't have an immersion blender, you can puree the soup in batches in a regular blender. Just be sure to cover the blender lid with a towel to prevent splattering.
- This soup can be made ahead of time and reheated when you're ready to serve.
- To make a vegetarian version of this soup, use vegetable broth instead of chicken broth.
