Description
A rich, creamy, and savory potato soup with tender potatoes, cheddar cheese, and a halal-friendly base. Perfect for cozy meals or family dinners.
Ingredients
3 medium russet potatoes, diced
1 medium onion, chopped
2 cups chicken broth
1 cup whole milk or half-and-half
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tbsp olive oil
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
Fresh chives for garnish
Instructions
Heat olive oil in a large pot over medium heat
Sauté onion until translucent
Add diced potatoes and garlic powder, cook for 5 minutes
Pour in chicken broth, bring to a boil
Reduce heat, simmer for 15 minutes until potatoes are tender
Stir in milk or half-and-half, sour cream, and shredded cheddar cheese
Add salt, pepper, and paprika
Simmer until fully heated and blended
Cool slightly and use an immersion blender to partially puree or transfer to blender
Garnish with fresh chives
Notes
Substitute chicken broth with vegetable broth for a vegetarian option
For a vegan version, omit cheese and use vegan sour cream
Store leftovers refrigerated for up to 3 days
Top with halal-friendly alternatives to bacon bits for texture