Vegetarian Potato Soup
Ingredients
-
2 ½
pounds
Yukon gold potatoes
-
1
medium
sweet yellow onion
-
1
bunch
green onions
-
3
tablespoons
unsalted butter
-
¾
teaspoon
kosher salt
-
4
cloves
garlic
-
3
tablespoons
all-purpose flour
-
5 ½
cups
vegetable broth
-
½
teaspoon
Old Bay seasoning
-
1
cup
half and half
-
4
ounces
Vermont white cheddar
-
to taste
freshly ground black pepper
Instructions
- Dice the potatoes into 1-inch pieces and set aside.
- Melt butter in a Dutch oven and add the diced yellow onion, white parts of the green onion, and salt. Sauté until softened.
- Add garlic and sauté until golden, then sprinkle in flour and toast for a minute.
- Whisk in ½ cup of vegetable broth, then slowly whisk in the remaining broth along with the potatoes and Old Bay seasoning.
- Bring to a boil and cook until the potatoes are tender.
- Remove from heat and stir in half and half, then blend the soup until mostly smooth.
- Stir in shredded white cheddar until melted and serve garnished with green onion tops and black pepper.
Nutrition Facts (estimated)
Servings
5 servings
Calories
390
Total fat
14g
Total carbohydrates
55g
Total protein
14g
Sodium
547mg
Cholesterol
40mg
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