Ingredients and Weight:
- Potatoes: 500 grams (about 2 large potatoes)
- Cream: 200 ml
- Butter: 50 grams
- Cheddar cheese: 100 grams (grated)
- Chicken broth: 500 ml
- Salt and pepper: to taste
- Freshly ground nutmeg: a pinch
- Scallions or chives: for garnishing (optional)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Peel and cut the potatoes into small cubes.
- Boil the potatoes in salted water until tender.
- Meanwhile, in a saucepan, heat the butter and add the grated cheese. Melt the cheese.
- Once the potatoes are cooked, drain them and add them to the cheese mixture.
- Pour the chicken broth into the same pot and bring to a boil.
- Add the cream and season with salt, pepper, and nutmeg according to taste.
- Simmer for about 10 minutes, until the soup thickens slightly.
- Garnish with scallions or chives (if using) and serve hot.
Nutritional Information:
- Calories: approximately 400 per serving (based on average values)
- Fat content may vary depending on the type of cream and cheese used.
Dish Characteristics:
- A rich and creamy soup with a subtle cheese flavor.
- The dish is hearty and comforting, perfect for colder weather.
- The use of fresh nutmeg adds a slight spice, enhancing the flavor profile.
User Comments:
- "This soup was amazing! The perfect balance of flavors and creamy texture."
- "I love how easy this recipe is to make, yet it tastes like a dish from a fine restaurant."
- "My family loved it, especially the kids. Great for a weekend dinner."
Special Precautions and Tips:
- Make sure to use a good quality cream and cheese for the best flavor and texture.
- Adjust the seasoning, especially the salt and nutmeg, according to your preference.
- For a more vegetarian option, use vegetable broth instead of chicken broth.
- Reheat the soup gently before serving to ensure it remains creamy and doesn't separate.
