Potato Cheese Soup (Shulman)

This comforting Potato Cheese Soup is a hearty vegetarian favorite, blending the earthy sweetness of leeks with the robust flavor of Swiss and Parmesan cheeses. The addition of caraway seeds and fresh dill provides a distinctive, aromatic twist that elevates the dish beyond standard chowder. With a thick, velvety texture achieved through simmering until the potatoes break down, this soup offers ultimate warmth on cold days. It is simple to prepare with pantry staples yet feels luxurious enough for a special dinner. Perfect for meal prep, it reheats beautifully, making it a reliable go-to for cozy evenings.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 1

Calories: 114.8

Dietary: Gluten-free, Vegetarian

Description

This comforting Potato Cheese Soup is a hearty vegetarian favorite, blending the earthy sweetness of leeks with the robust flavor of Swiss and Parmesan cheeses. The addition of caraway seeds and fresh dill provides a distinctive, aromatic twist that elevates the dish beyond standard chowder. With a thick, velvety texture achieved through simmering until the potatoes break down, this soup offers ultimate warmth on cold days. It is simple to prepare with pantry staples yet feels luxurious enough for a special dinner. Perfect for meal prep, it reheats beautifully, making it a reliable go-to for cozy evenings.

Ingredients

2 tablespoon Butter
4 Leeks, white part only,

Directions

1
Clean the leeks thoroughly, removing any dirt trapped in the layers, and slice them thinly.
2
Peel and dice the Russet potatoes into uniform cubes to ensure even cooking.
3
In a large stock pot, melt the butter over medium heat.
5
Add the diced potatoes, vegetable stock, and salt to the pot.
6
Bring the mixture to a boil, then reduce the heat to low.
7
Cover the pot and simmer for 30 minutes, or until the potatoes are tender when pierced with a fork.
8
Stir in the milk, caraway seeds, fresh dill, and pepper.
9
Continue to simmer uncovered for another 15 to 20 minutes until the soup thickens and potatoes begin to break down.
10
Reduce heat to low and stir in the grated Swiss and Parmesan cheeses until fully melted.
11
Gently stir in the plain yogurt and heat through, being careful not to let the soup boil to prevent curdling.
12
Taste and adjust seasoning with additional salt or pepper if needed.
13
Serve piping hot, garnished with chopped fresh parsley.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 114.8kcal

% Daily Value *
Total Fat 6.2g10%
Saturated Fat 3.8g19%
Cholesterol 16.1mg6%
Sodium 88.2mg4%
Total Carbohydrate 14.0g5%
Dietary Fiber 1.8g8%
Sugars 5.0g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: potato soup, cheese soup, vegetarian, comfort food, swiss cheese, leek soup, caraway, dill, parmesan, warm soup, easy dinner, martha rose shulman, rustic, creamy, hearty, meal prep, winter soup, homestyle

Read it online: https://www.chefs-mate.com/recipe/potato-cheese-soup-shulman/