Prep Time: 15 minutes · Cook Time: 30 minutes · Servings: 6 · Calories: 631 kcal

Ingredients

  • Immersion blender or blender
  • 1 cup diced onions
  • 1 cup diced carrots
  • ¼ cup diced celery
  • 1 teaspoon fresh rosemary, chopped finely
  • 4 cups vegetable broth, low or no sodium
  • 3 lbs cubed potatoes, peeled and chopped into 1-inch pieces (I like Yukon gold potatoes)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup milk (dairy-free if necessary)
  • 2 cups cheddar cheese, fresh grated
  • 1/4 cup fine parmesan cheese
  • 4 slices bacon, chopped

Toppings

  • Chives
  • Green onion
  • Sour cream
  • Greek yogurt

Instructions

  1. Wash, peel and cut potatoes into 1-inch cubes; set aside.
  2. Dice carrots, onion and celery.
  3. In a large pot melt 2 tbsp of butter, add in diced vegetables until fork tender and onions are translucent (5–10 mins). Add in your fresh rosemary and seasonings.
  4. Pour in 4 cups of broth and add your potatoes, bring to a boil.
  5. Once potatoes are fork-soft, use a slotted spoon and remove 3/4 of the potatoes and set aside.
  6. Take immersion blender and blend up what is in your pot. Once blended, add in cheese and milk, blend again until incorporated (alternatively, add your pot’s ingredients to a blender, blending until smooth). You can also use a potato masher — your soup just won’t be as smooth in texture.
  7. Once everything is blended and smooth, add your potatoes back in with chopped bacon bits. Taste and add additional salt & pepper.
  8. Enjoy!

Notes

Pork chops or baked chicken breast makes a great protein side for this soup!

Nutrition info is estimated and for reference only — I’m not a dietitian.