Description
A hearty and comforting soup filled with creamy, cheesy goodness and vibrant veggies, perfect for chilly evenings.
Ingredients
Scale
- 2 cups Yukon gold or russet potatoes, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1 cup milk or cream
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon paprika
Instructions
- Prep Your Veggies: Dice the potatoes, carrots, celery, and onions into small, uniform pieces for even cooking. Mince the garlic.
- Sauté the Base: In a large pot over medium heat, add a splash of oil. Toss in the onion, carrots, and celery. Cook until they’re soft, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and let it cook for another minute.
- Cook Potatoes: Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
- Blend It Up: Carefully blend a portion of the soup for a thicker texture, keeping some chunky bits.
- Cheese Time: Stir in the shredded cheese and milk (or cream) until melted and combined. Season to taste.
- Serve: Ladle the soup into bowls and sprinkle with extra cheese or herbs. Enjoy with crusty bread.
Notes
You can use frozen vegetables if fresh ones aren’t available. Feel free to experiment with different types of cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg