Description
A comforting potato soup enriched with cheddar cheese, garlic, and herbs, perfect for chilly days.
Ingredients
Scale
- 4 large potatoes (Yukon Gold or Russet)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish)
- Croutons for topping (optional)
- A dollop of sour cream (optional)
Instructions
- Chop the potatoes and onion into cubes and mince the garlic.
- Heat a large pot over medium heat with a splash of olive oil. Sauté the onions until translucent (3-5 minutes), then add minced garlic and cook for another minute.
- Add the chopped potatoes and broth to the pot. Bring to a boil, then reduce to a simmer for about 20 minutes.
- Once potatoes are fork-tender, blend the soup until smooth and creamy.
- Return the soup to the pot, stir in heavy cream, cheddar, thyme, rosemary, salt, and pepper until cheese is melted.
- Taste and adjust seasonings as needed.
- Ladle into bowls and top with croutons, parsley, or sour cream if desired.
Notes
Feel free to add protein like shredded chicken or bacon for a heartier meal. You can also experiment with different cheeses.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg