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35-Minute Irresistible Bean and Cheese Enchiladas Recipe

Bean and Cheese Enchiladas
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A rich and creamy potato soup perfect for chilly days.

Ingredients

Scale
  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add onion and garlic, sauté until soft.
  3. Add diced potatoes and vegetable broth.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Blend half the soup until smooth.
  6. Return blended soup to the pot.
  7. Stir in heavy cream.
  8. Season with salt and pepper.
  9. Serve hot.

Notes

  • Use russet potatoes for best texture.
  • For extra flavor, add shredded cheese on top.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://bibodo.com/easy-bean-and-cheese-enchiladas-recipe/