Dutch Farmer's Cheese Soup
Rich, creamy base and tasty cheese bits in this soup.
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Servings: 8 people
Calories: 329 kcal
Equipment
- Large pot for cooking soup
- Cutting board and knife for chopping onion and garlic
- Immersion blender or regular blender for pureeing soup
- Ladle for serving
- Bowls for serving
- Optional: cheese grater for shredding cheese
Ingredients
- 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups diced potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded Dutch farmers cheese
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is soft and translucent.
- Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender.
- Use an immersion blender or transfer the soup to a blender and puree until smooth.
- Return the soup to the pot and add the heavy cream and shredded Dutch farmers cheese. Stir until the cheese is melted and the soup is smooth.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped parsley.
Notes
Tips and Tricks
Use a sharp knife for chopping the onion and garlic to make the process easier. To make the soup creamier, you can add a tablespoon of flour to the butter and onion mixture before adding the broth. Use an immersion blender to puree the soup directly in the pot, which saves time and reduces cleanup. Shred the cheese while the soup is cooking to save time. Garnish the soup with fresh parsley or chives to add flavor and color.Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 16g | Protein: 13g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 731mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g
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