An Irishman’s Pot O’Gold Potato Cheese Soup
This chunky, cheesy and creamy soup is hearty and delicious.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 tablespoon canola oil
- 1/2 yellow onion, peeled and finely chopped
- 2 cloves of garlic, peeled and finely minced
- 4 cups chicken broth
- 6 russet potatoes (about 2 1/2 pounds), peeled and chopped into 1/2-inch cubes
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups medium cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped (for garnish)
- 1/2 cup sour cream (for garnish)
Instructions
- In a large stockpot, heat oil over medium heat.
- Add onions, saute’ until translucent, stirring occasionally (about 5 minutes).
- Add garlic and saute’ a few minutes more.
- Add chicken broth and potatoes and bring to a boil.
- Boil about 15 minutes, until potatoes are fork-tender (check at the 10 minute marker).
- Reduce heat to low, add milk and cream and stir to combine.
- Using an immersion blender, blend potatoes mixture until creamy, but leave nice chunks of potato for texture.
- Add 1 cup of cheese and stir until cheese melts.
- Add salt and pepper, stir; taste and correct seasonings.
- Serve immediately with extra cheese, green onions and sour cream for garnish.
Notes
If you don’t have an immersion blender, put small batches of the soup in a blender and blend until smooth. Leave a portion of the soup chunky for texture. Return blended soup to pot and finish recipe per instructions.
Find it online: https://tootsweet4two.com/pot-ogold-potato-cheese-soup/
