Diced yellow potatoes and spring onions, slow simmered in a creamy vegetable broth with sour cream and cheddar cheese.
Ingredients
2 tablespoons (30g) Unsalted Butter
1/2 cup (70g) Yellow Onions, small dice (1/4 inch)
1/4 cup (35g) Celery, small dice (1/4 inch)
3 each (15g) Garlic Cloves, thinly sliced
1/4 cup (34g) All Purpose Flour
2 quarts (~2 liters) Vegetable Stock
1 lb. (454g) Yellow Potatoes, large dice (1 inch)
1 tablespoon (3g) Kosher Salt
1 each serving Bay Leaf
1 each serving Thyme Sprig
1/2 cup Heavy Cream
1/2 cup Sour Cream
2 cups (160g) Shredded Cheddar Cheese
1 cup (100g) Green Onions (sliced)
Preparation
Prep Time: 15min | Cook Time: 30min
To prepare the soup, in a large heavy-bottomed pot, melt the butter over medium-high heat, and begin to saut the onions. While stirring often, cook the onions for 2-3 minutes until they are translucent but no color.
Add the celery, and garlic, continue to cook the vegetables for an additional 2-3 minutes all while trying to avoid any color.
Add the flour and stir while cooking for about 1-2 minutes to cook out the raw flour taste.
While stirring gradually pour in the vegetable stock, the flour should be incorporated into the stock and will begin to thicken slightly.
Add the potatoes, salt, bay leaf, thyme, and heavy cream. Cook the soup, stirring occasionally at a simmer until the potatoes are tender (approximately 15-20 minutes).
Remove from the heat and stir in the sour cream, cheddar cheese, and green onions.
Allow cooling just slightly before serving. Enjoy!
Nutrition
Calories270
Fat17g
Sodium740mg
Cholesterol55
Vitamin C13.4mg
Carbohydrates22g
Fiber1g
Protein8g
Potassium101mg
Sugar2g
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