Ingredients

The following ingredients have 7 Servings
  • 6-8 cups russet potatoes (peeled and chopped (3-4 large potatoes)
  • 1 yellow onion (peeled and diced)
  • 2 stalks celery (chopped)
  • 1 clove garlic
  • 4 cups vegetable stock
  • 2 cups cheddar cheese (shredded)
  • 1/2 cup Parmesan cheese (shredded)
  • 1/2 cup sour cream or cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch red pepper flakes
  • 1 tablespoon butter
  • 1 tablespoon olive oil

Instruction

  • Begin by chopping the onion and celery. 
  • Heat a large pot on the stove over medium heat add the butter & olive oil then add the onions & celery - season with salt, pepper and red pepper flakes.
  • Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes. 
  • Add the vegetable stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
  • Mash the potatoes with a potato masher. Make it as creamy or as chunky as you desire. 
  • Remove from heat and stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!