Cheesy Potato Soup
Yet another non-fancy vegetarian dish but it ranks high on the bad-weather-day-comfort-food scale. Don’t be afraid to experiment with different cheeses and potatoes. You’ll be pleasantly surprised with subtle changes like that.
4 – 6 medium sized potatoes (diced)
3 cups vegetable broth
3 cloves garlic (minced)
1 cup baby carrots (diced)
¼ cup chives (or scallions) (minced)
2 tbsp butter
¾ cup Old Cheddar cheese (shredded)
¼ cup Asiago cheese (shredded)
¾ cup sour cream
1 cup table cream
Melt butter and cook garlic on medium till softened.
Add carrots and cook till glossy.
Add broth and potatoes. Bring to a rolling boil on high heat then drop it down to low and let simmer for 20 – 25 mins.
Use immersion blender to puree mixture until smooth.
Add chives, sour cream, and table cream. Mix well.
Add the cheeses and mix till blended.
Serve hot with a dollop of sour cream and a sprinkle of chives.