Are you ready to transport your taste buds to the cozy kitchens of France with a single spoonful? This irresistible Potato and Cheese Soup (Soupe aux pommes de terre et au fromage) is not just a recipe—it's a warm embrace on a chilly day, a symphony of creamy potatoes and melted cheese that will make your heart sing and your stomach rejoice. Whether you're a seasoned chef or a curious home cook, this simple yet luxurious French classic is about to become your new comfort food obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup shredded cheese (e.g., cheddar)
- 1 cup milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the diced potatoes to the pot and continue to cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.
- Add the shredded cheese to the pot and stir until melted and well combined.
- Pour in the milk and stir to combine. Season the soup with salt and pepper to taste.
- Simmer the soup for an additional 5 minutes, or until heated through.
- Serve hot, garnished with additional shredded cheese and chopped fresh herbs, if desired.
Tips
- Choose the Right Potatoes: Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
- Sauté Onions Carefully: Take your time caramelizing the onions to build a rich flavor base.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the pot to avoid messy transfers.
- Cheese Selection: Experiment with different cheese varieties like Gruyère or Emmental for unique flavor profiles.
- Temperature Matters: Keep the heat low when adding milk and cheese to prevent curdling.
- Garnish Creatively: Top with crispy bacon bits, fresh chives, or a drizzle of truffle oil for extra sophistication.
- Make Ahead: This soup tastes even better the next day, so don't hesitate to prepare in advance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 30mg
