Zesty Potato Soup
Creamy, comforting, and packed with a citrusy kick, this Zesty Potato Soup is the ultimate cold-weather recipe with a flavorful twist. Made with hearty russet potatoes, melted cheddar cheese, and a hint of tangy lemon juice, this soup strikes the perfect balance between richness and refreshment. A touch of paprika and freshly sautéed garlic create a robust depth, while sour cream adds an indulgent creaminess. Whether topped with crispy bacon or a sprinkle of sliced green onions for a vegetarian-friendly garnish, this easy-to-make soup is perfect for weeknight dinners or cozy gatherings. With 15 minutes of prep time and just 40 minutes to a velvety finish, Zesty Potato Soup is your answer to a satisfying, flavor-packed meal.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons butter
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 4 cups chicken or vegetable broth
- 1 cup milk
- 0.5 cup sour cream
- 1 cup (shredded) cheddar cheese
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 stalks (thinly sliced, for garnish) green onions
- 4 slices (cooked and crumbled, optional for garnish) bacon
Instructions
Peel the potatoes and cut them into small chunks (about 1-inch pieces).
In a large pot, melt the butter over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the potato chunks and chicken or vegetable broth to the pot. Bring the mixture to a boil.
Reduce the heat to medium-low and simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
Stir in the milk, sour cream, shredded cheddar cheese, lemon juice, paprika, salt, and black pepper. Return the soup to low heat and cook for 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through.
Taste the soup and adjust seasoning if necessary by adding more salt, pepper, or lemon juice for extra zest.
Ladle the soup into bowls and garnish with sliced green onions and crumbled bacon, if desired.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.5 g | 140% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 7848 mg | 341% | |
| Total Carbohydrate | 319.0 g | 116% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 41.7 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1215 mg | 93% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 8072 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
