How To Make 5-Ingredient Potato Soup
Thick, hearty, and flavorful, this potato soup is made with Russet potatoes, onions, vegetable broth, Old Bay seasoning, and sharp cheddar cheese.
Serves:
Ingredients
- 6green onions,thinly sliced with white and parts separated
- 6cupschicken broth,or vegetable broth
- 2lbsfrozen hash browns,or fresh Russett potatoes, cubed or shredded
- 2tbspOld Bay seasoning,or any Cajun seasoning
- 1cupshredded sharp cheddar,plus extra for serving
Instructions
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In a large stockpot, stir together the white parts of the sliced green onions (not the green hollow parts), broth, hash browns and seasoning.
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Heat over medium-high heat until the soup reaches a low boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
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Once the potatoes are cooked and soft, use an immersion blender to puree most of the soup until it is nice and thick. (Or transfer the soup to a traditional blender, and puree it there until smooth.)
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Return soup to stockpot and stir in cheddar until combined.
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Serve warm, garnished with extra cheddar and the green parts of the green onions.
Nutrition
- Calories: 773.26kcal
- Fat: 35.29g
- Saturated Fat: 6.86g
- Trans Fat: 0.08g
- Monounsaturated Fat: 14.74g
- Polyunsaturated Fat: 11.59g
- Carbohydrates: 95.58g
- Fiber: 8.09g
- Sugar: 9.65g
- Protein: 18.20g
- Cholesterol: 17.73mg
- Sodium: 1339.72mg
- Calcium: 130.43mg
- Potassium: 1766.81mg
- Iron: 3.12mg
- Vitamin A: 36.16µg
- Vitamin C: 34.70mg
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