Cameron gets mad if I fully blend the soup so make sure you don’t.
Ingredients
- 3ยฝ pounds of russet potatoes, chopped into ยฝ inch cubes
- 1 large onion, chopped
- 5 cloves of garlic, chopped
- 1 tbsp dried thyme
- 4 cups of vegetable broth (one full container usually)
- 1 cup half-and-half
- 8oz of shredded smoked gouda (the whole thing usually)
- Unsalted butter (enough to sautee onions)
- Salt and pepper to taste
- Green onions if desired
The Process
Step 1 – Sautee Onions & Garlic
In your largest pot, sautee onions for about 10 minutes on medium heat. Use ample butter and make em nice and translucent. Once done, add garlic and thyme and cook for a few more minutes.
Step 2 – Add Potatoes & Broth
Next, add the chopped potatoes and broth and bring to a boil. Once boiling, cook for 5-7 minutes.
Step 3 – Blend That Shit
Bring the heat down to low. Take about 4 cups of the cooked mixture and blend it up. Once blended, pour back into the pot and add the 1 cup of half and half. Cook for another 12-15 minutes. Finally, add salt and pepper to taste.
Step 4 – Cheese
Add the gouda cheese and stir it in!
Step 5 – Serve
Serve with chives if desired. Top with more pepper for visuals. Enjoy!
