Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil or light tasting oil of your choice
  • 1 yellow onion (diced)
  • 2 tablespoons all-purpose flour
  • 2 pounds russet potatoes (diced into 1-inch cubes)
  • 1 teaspoon smoked paprika
  • 3 cups low-sodium vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 2 cups shredded pepper jack cheese
  • ½ cup shredded Parmesan cheese
  • 1 ½ cups whole milk
  • ½ cup sour cream
  • ¾ teaspoon salt
  • freshly ground black pepper

Instruction

  • Heat oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 15 minutes. If the onions start to cook too quickly (or burn), add a little water (like about 2 tablespoons to 1/4 cup) to the pan to slow down the cooking.
  • Stir in flour and cook 1–2 minutes.
  • Add potatoes and paprika; cook, stirring to coat potatoes, 1 minute.
  • Stir in broth and Worcestershire. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 20 minutes.
  • Coarsely mash potatoes with the back of a spoon or use an immersion blender to blend about half of the soup (you still want some potato chunks in there), and stir in cheese, milk, and sour cream until cheese is melted, 2 minutes. Remove soup from heat; season with salt and pepper.