Cheesy Potato Soup
This potato soup is thickened with a golden roux, seasoned with a mix of herbs, and simmered for maximum flavor. This recipe will become a weeknight favorite!
Equipment
- 1 Medium Pot
- 1 Wooden Spoon
- 1 Paring Knife
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow or white onion diced
- 1/3 cup all-purpose flour
- 2 Tbsp butter
- 2 cups vegetable broth
- 2 medium-large russet potatoes
- 1 tsp garlic powder
- 1/2 Tbsp dried thyme
- 1 tsp pepper
- 1 tsp salt
- 1 cup cashew cream or heavy cream
- 2 cups cheddar cheese
Instructions
- Rinse, peel, and cube potatoes and rinse them in water 2x.
- Add cubed potatoes into a pot and fill with water about 2 inches above potatoes. Bring to a boil, cover, and cook on low-medium for 15 minutes.
- Drain potatoes, place them in a bowl, and leave them off to the side for now.
- Add olive oil and onion (diced) to the empty pot over medium heat for 2 minutes, stirring occasionally.
- Add butter to pot and stir until melted (over medium heat).
- Then add flour to the melted butter onion mixture and cook for 1-2 minutes until golden brown.
- Add vegetable broth to pot and whisk over medium heat until everything is combined.
- Add in cooked potatoes, thyme, garlic, pepper, salt, shredded cheese, cream/milk, and simmer on low-medium for 10 -15 minutes. Stir occasionally then enjoy!