Cheesy Vegetarian Potato Soup With Cheddar
This vegetarian potato soup with cheddar cheese is simple and delicious and is garnished with green onions and fresh chopped parsley.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons olive oil
- ½onion, diced small
- 2cloves garlic, minced
- 2potatoes, peeled and chopped
- 2 ½cups vegetable broth
- 1bay leaf
- Salt, to taste; sea salt or kosher salt is always best
- Pepper, to taste
- ½cup cheddar cheese, grated
- Garnish: 3 green onions, sliced
- Garnish: 1 tablespoon chopped fresh parsley
Instructions
Step 1
Gather the ingredients.Step 2
In a large soup pot, sauté the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft.Step 3
Add the chopped potatoes and sauté for a few more minutes.Step 4
Add the vegetable broth, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a slow simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until the potatoes are very soft.Step 5
Carefully remove the bay leaf, and transfer the soup to a blender or food processor (or use an immersion hand blender if you have one). Working in batches as needed, carefully process the potato mixture until smooth and creamy, or until the desired texture is reached (you may prefer a few chunks instead of a perfectly smooth soup—it's up to you).Step 6
Taste and season lightly with salt and pepper if needed. Return the soup to the pot and add cheese. Stir over low heat until the cheese is melted.Step 7
Garnish with green onions and chopped fresh parsley.