Creamy Potato Soup


  • 4 Medium Potatoes
  • 2 Medium Onions
  • 1 tbsp Butter
  • 4 cups Chicken stock or broth
  • 1 1/2 cups Heavy cream
  • Salt and pepper to taste
  • 1 cup Cheddar cheese
  • 1 spoonful Sour cream
  • 1 Green onion, for garnish


  1. Pour chicken stock into a large sauce pan and turn heat on medium high. Add onions, diced potatoes, and butter. Cook for 15 minutes or until potatoes are tender.

  2. Take off the heat. I use the emulsion blender and blend the ingredients in the pot making sure all ingredients are blended together.
  3. If you don't have an emulsion blender, pour small amounts into a regular blender and blend the ingredients until smooth. Pour the ingredients back into the pot and blend the rest of the soup until all the soup is blended together.

  4. Turn the soup on low heat and continue to stir. Stir in the heavy cream, sour cream, and half of the cheddar cheese. Season to taste.

  5. Serve with chopped green onion and the remaining cheddar cheese.