Cream of Potato Soup Recipe

Now that the cooler weather has arrived, my mind has been placing a primary focus on soups.

I often talk about cozying up by the fire with a cup of warm hot chocolate. At the dinner table, however, the best winter companion is a delicious bowl of soup.

Creating soups involves putting together a medley of ingredients in a pot. With the right spices and broth, the combination can result to be your next best recipe.

I often like working with red potatoes because they’re softer than other kinds like Yukon golds or King Edwards. In my opinion, red potatoes are best used for dishes like mashed potatoes and oven-baked casseroles.

Tonight’s dinner spotlight is my oh-so-easy Cream of Potato Soup. With minimal ingredients, my recipe is budget-friendly and quick to prepare.

Cream of Potato Soup

4 medium-sized red potatoes
½ yellow onion
900 mL chicken broth
½ cup grated cheddar cheese

In a medium-sized pot, start boiling your chicken broth.

Cut potatoes into 1 to 2-inch cubes. Chop the onion and place both ingredients into your heated broth. No need to wait for the broth to completely boil before adding your potatoes and onions. The longer they’re both in there, the better. The flavors will combine and get ultra-soft, making it easier to transform into a creamy soup.

Once the vegetables have softened, remove the pot from heat. Using a hand blender, blend broth and veggies until it becomes a thick, creamy consistency.

Add grated cheese and stir until cheese is completely integrated with the soup. Serve with a topping of grated cheese in the center.