Description
This creamy three-potato soup combines Russet, sweet, and Yukon Gold potatoes for a hearty and comforting dish. Cooked on the stovetop with a flavorful base of sautéed onions, garlic, and smoked paprika, this soup is thickened with a roux and finished with melted sharp cheddar cheese and fresh herbs. It’s perfect for a cozy meal and easy to prepare with simple ingredients.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
Liquids and Broth
- 4 cups vegetable broth
- 1 cup milk (or any plant-based alternative)
Potatoes
- 1 large Russet potato, peeled and diced
- 1 large sweet potato, peeled and diced
- 1 large Yukon Gold potato, peeled and diced
Seasonings and Garnishes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup shredded sharp cheddar cheese (optional)
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions (for garnish)
Instructions
- Sauté Onions: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring continuously for 1-2 minutes to cook the flour and form a roux, which will thicken the soup.
- Add Liquids: Gradually whisk in the vegetable broth and milk, making sure the mixture is smooth and free of lumps.
- Add Potatoes and Seasonings: Incorporate the diced Russet, sweet, and Yukon Gold potatoes into the pot. Stir in smoked paprika, black pepper, and salt to taste.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, or until the potatoes are fork-tender and cooked through.
- Blend Soup: Use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture and a creamy consistency.
- Add Cheese and Parsley: Stir in the shredded sharp cheddar cheese and chopped fresh parsley. Continue stirring until the cheese has fully melted and incorporated into the soup.
- Serve: Ladle the soup into bowls and garnish with chopped green onions and, if desired, an extra sprinkle of cheddar cheese. Serve hot.
Notes
- For a dairy-free version, use plant-based milk and omit the cheese or use a dairy-free alternative.
- Adjust seasoning with salt and pepper according to your taste preferences.
- The immersion blender allows you to control the texture; blend more if you prefer a smoother soup.
- To add extra flavor, consider adding a splash of smoked paprika or a pinch of cayenne for some heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
