Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Golden Potato and Cheese Soup

on 2012 February 12

I got this recipe from me Mums, and I love it!


2 tablespoons canola oil

1 small onion, chopped

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1″ cubes

4 cups vegetable broth

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon dill, optional

1 teaspoon salt

1 teaspoon pepper

1/2 cup whole milk, or half-and-half

1 1/4 cups shredded cheddar cheese



In a large pot, saute the onion in oil over medium-high heat until browned.  Add the broth, potatoes, and seasonings, and bring to a boil.  Reduce heat to a simmer, cover, and cook until the potatoes are tender, 15 to 20 minutes.

Remove from heat.  Using an immersion blender, puree the soup until smooth.  Return to low heat, add the milk and cheese and stir until cheese has melted.


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