Description
A cozy and flavorful potato soup with cheddar cheese and garlic, perfect for cold nights.
Ingredients
Scale
- 4 medium-sized potatoes (Yukon Gold or russets)
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 cups of sharp cheddar cheese, shredded
- 2 tablespoons of butter
- Salt and pepper to taste
- 1 tablespoon of fresh thyme (or 1 teaspoon of dried thyme)
- 1 tablespoon of fresh parsley (or dried)
- A sprinkle of red pepper flakes (optional)
Instructions
- Peel and dice the potatoes into small cubes. Finely chop the onion and mince the garlic.
- In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and sauté until translucent, about 3-5 minutes. Add minced garlic and sauté for another minute.
- Add the diced potatoes to the pot and stir together. Cook for 2-3 minutes.
- Pour in 4 cups of vegetable broth and bring to a boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes.
- Stir in 1 cup of heavy cream and then add 2 cups of shredded cheddar cheese, stirring until melted.
- Season with fresh thyme, parsley, salt and pepper, and add red pepper flakes if desired.
- For a creamier texture, blend with an immersion blender or leave as is for a chunkier soup.
- Ladle soup into bowls and garnish with extra cheese and parsley. Serve warm.
Notes
Top with crispy bacon bits or a dollop of sour cream for added flavor. This soup can be refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 65mg