Smoky Potato Cheddar Soup
Warm and comforting, this smoky potato cheddar soup topped with crispy potato skins is the perfect Dracula-inspired dish to serve on a cold day!
Servings: 8 servings
Calories: 477kcal
Ingredients
- 3 lb russet potatoes about 3 to 4 potatoes
- 2 tablespoon olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 1 ½ teaspoon smoked paprika
- 6 cups vegetable broth divided
- 1 teaspoon kosher salt plus extra
- ¼ teaspoon pepper
- ¼ cup vegetable oil
- 1 cup heavy cream
- ¼ cup all-purpose flour
- 1 ½ cups shredded smoked cheddar cheese
- ½ cup sour cream to serve
- 3 green onions to serve
Instructions
- Wash and scrub the potatoes. Use a peeler to peel thin strips of the skin off the potatoes. Try to peel them in thin strips rather than large, thick slices which won't crisp up as well after frying. Place the potato skins in a mixing bowl with cold water, swishing them around to remove the excess starch. Drain the water and then fill again with clean water. Set aside while you prepare the soup. Dice the potatoes and transfer to another bowl. Cover with water until ready to use.
- In a large, heavy bottomed pot, heat the olive oil over medium heat. Add the diced onions and sprinkle with a little kosher salt. Sauté for 4 to 6 minutes until the onions are soft and translucent. Add the minced garlic and smoked paprika and sauté for another minute until fragrant.
- Add the diced potatoes along with 5 ½ cups of the vegetable broth, kosher salt, and pepper. Bring to a simmer and then reduce the heat to medium low. Simmer for about 20 minutes or until the potatoes are tender.
- Meanwhile, prepare the crispy potato skins. Line a baking sheet with paper towel and se aside. Drain the potato skins and spread out on a tea towel to dry thoroughly. Add the vegetable oil to a wide, deep skillet or saucepan and place over medium high heat. Add the potato skins to the hot oil.
- Fry the skins, stirring regularly, until they become golden brown and crispy, about 4 to 5 minutes. Use a slotted spoon to remove them from the oil and spread out on the prepared baking sheet. Sprinkle with kosher salt. The skins will crisp up even more as they cool.
- In a small mixing bowl combine the heavy cream and flour. Whisk until the cream is completely smooth and there are no lumps. Add the remaining ½ cup vegetable broth and whisk to combine.
- When the potatoes are tender, add the cream mixture to the soup and immediately stir to prevent lumps. Bring the soup to a gentle boil and cook until thickened, about 2 to 3 minutes. Lower the heat and add the shredded cheese and stir until fully melted.
- To serve, ladle the soup into bowls and top with a dollop of sour cream, chopped green onions, and a handful of the crispy potato skins. Enjoy!
Notes
Substitute the cheese with smoked gouda or another type of smoked cheese.
Nutrition
Calories: 477kcal | Carbohydrates: 41g | Protein: 11g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 63mg | Sodium: 1157mg | Potassium: 831mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1347IU | Vitamin C: 13mg | Calcium: 218mg | Iron: 2mg
