Homemade Potato Soup
Description
This hearty soup can be on your table in about 30 minutes so it's the perfect weeknight, or any night meal. It's thick, creamy and vegetarian.
Ingredients
1 yellow onion, peeled and diced
2 stalks celery, chopped
1 T. butter
1 T. olive oil
6-8 c. russet potatoes, peeled and chopped from 3-4 large potatoes
1 clove garlic, minced
4 c. vegetable stock
2 c. Cheddar cheese, shredded
1/2 c. Parmesan cheese, shredded
½ c. sour cream or cream
1 t. salt
1/2 t. pepper
pinch red pepper flakes
Directions
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Chop the onion and celery.
Heat a large pot on the stovetop over medium heat; add butter and olive oil; add the onions and celery; season with salt, pepper and red pepper flakes.
Peel and dice the potatoes; add the potatoes and garlic to the pot; sauté for about 5 minutes.
Add vegetable stock; increase the heat to high; bring to a boil, stirring often to help release the starch in the potatoes and thicken the soup. It should take 14-18 minutes, but will depend on the size of the potatoes. Cook potatoes until they're fork tender. The stew will be thick.
Mash the potatoes with a potato masher until it's as creamy or chunky as desired.
Remove from heat; stir in both cheeses and sour cream.
6-8 servings.