Cheesy Potato Chive Soup Made Easy and Delicious with Clay
Potato soup is a delicious, satisfying, fabulous dish to serve on a chilly day. It’s great for a quick lunch or as a great side dish to almost any entrée.This recipe is super easy, and it’s creamy, hearty and delicious.I like to get potato soup when I’m out because it’s always delicious. But I’d never tried making it on my own before.Make a lot and you’ll have plenty of left-overs to take in the thermos to work or just heat up for a snack or a quick, light meal over the weekend, between all the fun things you’ll be doing!
4 large potatoes, peeled and sliced
4 c broth (maybe more)
1 clove garlic, minced
1 c shredded cheese (sharp cheddar goes well)
1/4 c fresh chopped chives
Salt and black pepper
1 c heavy cream
1/4 c shredded cheese to garnish
Add 1 cup of broth and the potatoes to the VitaClay pot.
Seal, close and set to “soup.” Cook for about an hour (the potatoes should be soft).
Use a hand immersion blender or transfer more than half of the potatoes and liquid to a food processor.
Add the garlic, blending into a liquid
Add the potato purée back into the clay pot and stir in the shredded cheese.
Add the rest of the broth as well as the chives.
Cover, seal and cook on “soup” for 10-20 minutes. Season with salt and pepper.
Keep it warm and serve directly out of the clay pot.
Stir in the cream and sprinkle with shredded cheddar cheese immediately before serving.