Potato Soup Recipe
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 4 cup potatoes diced
- 1 medium onion chopped
- 2 clove garlic minced
- 4 cup chicken broth
- 1 cup milk
- 2 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup cheddar cheese shredded
- 2 tablespoon chives chopped
Instructions
- Heat the large pot over medium heat and melt the butter.
- Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Add the diced potatoes to the pot and stir to combine with the onion and garlic.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat and let the soup simmer until the potatoes are tender, about 20 minutes.
- Use a ladle to transfer half of the soup mixture to a blender and blend until smooth, then return it to the pot.
- Stir in the milk and shredded cheddar cheese, and cook until the cheese is melted.
- Season with salt and black pepper to taste.
- Let the soup rest for 5 minutes before serving.
- Garnish each serving with chopped chives.
Notes
For extra tips, ensure the potatoes are diced uniformly to cook evenly. If you prefer a creamier texture, blend more of the soup mixture. Adjust seasoning to taste, and consider adding a pinch of cayenne pepper for a slight kick. Reheat gently to avoid curdling the milk.
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