Potato Soup With Milk

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White Cheddar Mashed Potato Soup

White Cheddar Mashed Potato Soup


Makes 5 To 7 Servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon minced garlic (about 3 good-sized cloves)
  • 1½ teaspoons salt
  • 3 cups water
  • 4 medium-large russet potatoes (about 3 pounds), cut into small chunks
  • 1½ cups milk
  • ¾ cup (packed) grated white cheddar cheese
  • red pepper flakes
  • freshly ground black pepper


  1. Place a soup pot or a dutch oven over medium heat
  2. After about a minute, add the olive oil and swirl to coat the pan
  3. Add the onion and cumin, and cook, stirring occasionally, for about 5 minutes, or until the onion softens
  4. Stir in the garlic and the salt
  5. Reduce the heat to medium-low, partially cover the pot, and cook, stirring occasionally, for another 10 minutes
  6. Add the water and the potatoes
  7. Bring to a boil, then turn the heat all the way down to the lowest possible setting
  8. Partially cover, and simmer gently for about 15 minutes or until the potatoes become completely soft
  9. Turn off the heat, stir in the milk, and let the soup sit, uncovered, to allow it to cool down a bit
  10. Use a blender or immersion blender (see soups) to puree the soup until it is smooth
  11. If it seems too thick, add a little extra water
  12. Reheat the soup very slowly over medium-low heat, being careful not to let it boil
  13. When it is hot, stir in the cheese and season to taste with red pepper flakes (a pinch or two) and black pepper (6 to 10 grinds)
  14. Serve hot, passing around the pepper mill and extra red pepper flakes

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