Potato and Cheddar Soup with Truffle Oil

Ingredients

4 large potatoes, peeled and diced
1 onion, chopped
2 cloves of garlic, minced
4 cups of chicken or vegetable broth
1 cup of heavy cream
2 cups of shredded cheddar cheese
2 tablespoons of truffle oil
Salt and pepper to taste
Chopped chives for garnish

Modify

Potato and Cheddar Soup with Truffle Oil

Name: Potato and Cheddar Soup with Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 large potatoes, peeled and diced; 1 onion, chopped; 2 cloves of garlic, minced; 4 cups of chicken or vegetable broth; 1 cup of heavy cream; 2 cups of shredded cheddar cheese; 2 tablespoons of truffle oil; Salt and pepper to taste; Chopped chives for garnish

Created by: Howcan Team

Ingredients

4 large potatoes, peeled and diced
1 onion, chopped
2 cloves of garlic, minced
4 cups of chicken or vegetable broth
1 cup of heavy cream
2 cups of shredded cheddar cheese
2 tablespoons of truffle oil
Salt and pepper to taste
Chopped chives for garnish

Instructions

In a large pot, heat 2 tablespoons of truffle oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped chives and an extra drizzle of truffle oil if desired.

Soup

Potato and Cheddar Soup has a rich history dating back to the 18th century, with its origins in the United Kingdom. This hearty soup gained popularity in the US during the 20th century and has since become a beloved comfort food. The addition of cheddar cheese adds a creamy texture and a sharp, savory flavor to the soup, while the truffle oil provides a luxurious and earthy aroma. Chefs like Gordon Ramsay and Ina Garten have put their own spin on this classic dish, elevating it to gourmet status. Today, the best versions of this soup can be found in upscale restaurants and gastropubs, where chefs use high-quality cheddar and truffle oil to create a decadent and unforgettable dining experience. When making this dish at home, it's crucial to use the freshest potatoes and sharp cheddar cheese to achieve the perfect balance of flavors. Whether enjoyed as a starter or a main course, Potato and Cheddar Soup with a hint of truffle oil is a timeless indulgence that continues to captivate food enthusiasts worldwide.

45 min

320 calories

Instructions

In a large pot, heat 2 tablespoons of truffle oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent.
Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Serve the soup hot, garnished with chopped chives and an extra drizzle of truffle oil if desired.

Related Recipes: