Eat n Park Potato Soup Recipe
Nothing warms the soul like a hearty bowl of potato soup, especially when it’s the beloved Eat n Park Potato Soup Recipe.
Equipment
- Large pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon
- Blender or immersion blender
Ingredients
- 5 large potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions sliced for garnish
- Crumbled bacon optional, for garnish
Instructions
- Sauté Onions and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until they are translucent and fragrant.
- Cook Potatoes: Add the diced potatoes to the pot along with the broth. Bring to a boil, then reduce heat to a simmer. Cover and let cook until potatoes are tender, about 15-20 minutes.
- Blend the Soup: Once the potatoes are soft, use an immersion blender to puree the soup directly in the pot, or carefully transfer to a blender in batches.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese until well combined and the cheese is melted.
- Season: Add salt and pepper, adjusting to taste.
- Garnish and Serve: Ladle the soup into bowls, and garnish with sliced green onions and optional crumbled bacon.
Notes
- Potato Choice: Opt for starchy potatoes like Russets for a creamier texture.
- Consistency Adjustments: If the soup is too thick, add more broth until desired consistency is reached.
- Low Heat for Dairy: Add cream and cheese over low heat to prevent curdling.
- Garnish Options: Enhance flavor with garnishes like cheddar cheese, crispy bacon, or sour cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.