Dutch Farmer's Cheese Soup
329kcal
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
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
Method
- 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.
Nutrition
Serving1servingCalories329kcalCarbohydrates16gProtein13gFat24gSaturated Fat15gCholesterol83mgSodium731mgPotassium426mgFiber1gSugar2g