Description
A heartwarming and creamy potato soup, enriched with freshly grated Parmesan cheese, perfect for chilly evenings.
Ingredients
Scale
- 4 large potatoes (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, add a drizzle of olive oil, then sauté the chopped onion for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the diced potatoes and vegetable broth. Season generously with salt and pepper. Bring to a boil, then reduce heat to a simmer for about 20 minutes or until potatoes are tender.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency.
- Return the pot to low heat and stir in the heavy cream and Parmesan cheese. Let it simmer for an additional 5 minutes, stirring until the cheese has melted.
- Taste and adjust seasonings if necessary, then ladle into bowls and garnish with fresh parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or coconut milk. This soup can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: soup, comfort food, creamy potato soup, parmesan soup, vegetarian recipe