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Copy LinkEasy Parmesan Potato Soup
Servings: 2
Total Time: 25 minutes
Ingredients
1 1/2 lbs Yukon gold potatoes, cut in 1 inch pieces
1 yellow onion, chopped
1 TBSP butter
1 TBSP olive oil
1 garlic clove, minced
3 cups vegetable broth
1 cup fresh grated parmesan cheese
1/2 cup heavy cream
salt & pepper
Directions
1. In a dutch oven or large pot melt the butter with the olive oil over medium heat. Add the onion and cook 5 minutes, stirring occasionally.
2. Add the potatoes to the onions along with 1/2 tsp of salt and 1/4 tsp pepper. Cook, stirring often, for 2 minutes. Add the garlic and cook for 30 seconds or until garlic becomes fragrant.
3. Stir in the vegetable broth and bring to a boil over high heat, cook until potatoes are tender, about 15 minutes. Remove from heat and stir in the heavy cream and parmesan cheese.
2. Add the potatoes to the onions along with 1/2 tsp of salt and 1/4 tsp pepper. Cook, stirring often, for 2 minutes. Add the garlic and cook for 30 seconds or until garlic becomes fragrant.
3. Stir in the vegetable broth and bring to a boil over high heat, cook until potatoes are tender, about 15 minutes. Remove from heat and stir in the heavy cream and parmesan cheese.
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