Description
A comforting and creamy potato soup that’s gluten-free and perfect for chilly days.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or dairy-free milk
- 1/2 cup shredded cheddar cheese (or dairy-free alternative)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Sauté onion and garlic until translucent in a large pot.
- Add diced potatoes and vegetable broth, then bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in milk and cheese, heating until cheese melts.
- Season with salt and pepper.
- Serve topped with bacon and green onions.
Notes
For a creamier texture, use waxy potatoes like Yukon Gold. Consider adding diced vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg