Potato Soup

This potato soup uses just a few ingredients but is packed with flavor. A quick and easy soup to make for those rainy days or nights when you just don’t know what to make for dinner. Serve with a crisp, green salad and toasted baguette.

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2 tablespoons olive oil
1 Vidalia onion, sliced
1/4 cup curly parsley, chopped
4 potatoes, shredded
1 cup Cheddar cheese
5 cups stock
1 teaspoon Kosher salt
Additional salt to taste

Heat the oil in a large pot and add the onions, parsley and salt. Cook on high heat until lightly browned. Add the shredded potatoes and cook for an additional minute. Add the stock and reduce the heat. Simmer the soup for 20 minutes and the stock has reduced to half. Add the shredded cheese and stir to melt the cheese into the soup. Add additional salt to taste.

Serve warm. Serves 4.

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