Add the diced potatoes and pour in the chicken or vegetable broth.
Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Blend the Soup (Optional):
For a creamy texture, use an immersion blender to partially or fully blend the soup. If you prefer a chunkier texture, skip this step.
Finish with Milk:
Stir in the milk or heavy cream.
Taste and adjust seasoning with salt, if needed. Keep the soup warm over low heat while you prepare the cheesy toast.
Make the Cheesy Toast
Prepare the Toast:
Preheat the oven’s broiler. Spread a thin layer of butter on one side of each bread slice.
Add the Cheese:
Place the buttered bread slices on a baking sheet. Sprinkle the shredded cheese generously on top.
Broil:
Broil for 2-3 minutes, or until the cheese is melted and bubbly, with slightly golden edges. Watch carefully to prevent burning.
Serve
Ladle the hot potato soup into bowls.
Serve with cheesy toast on the side for dipping, or cut the toast into strips for easy dipping.
Garnish the soup with a sprinkle of smoked paprika, fresh herbs (like parsley or chives), or crispy bacon bits for added flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Why You’ll Love It
This recipe is a perfect balance of creamy and savory, with the smoky paprika adding a hint of warmth. The cheesy toast complements the soup beautifully, making it a meal that’s both satisfying and comforting.
Enjoy this hearty dish, and don't forget to dip that cheesy toast for the ultimate flavor explosion! 🥣🧀✨
