Description
A warm and comforting Cheddar Garlic Herb Potato Soup that combines creamy texture with sharp cheddar and aromatic herbs.
Ingredients
Scale
- 4 large potatoes (about 2 pounds), peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup cooked bacon, crumbled (optional)
- Fresh herbs like parsley or chives (for garnish, optional)
- 1 cup of sautéed vegetables (optional)
Instructions
- Prepare the vegetables: Peel and dice the potatoes, dice the onion, and mince the garlic.
- Sauté garlic and herbs: Melt butter in a large pot, add onion, sauté until translucent, then add garlic and thyme.
- Cook the potatoes: Add diced potatoes and broth, bring to a boil, then simmer until potatoes are fork-tender.
- Blend the soup: Use a potato masher or immersion blender to achieve desired texture.
- Add cheese and seasoning: Stir in heavy cream and cheddar cheese, season with salt and pepper to taste.
Notes
- Russet potatoes are recommended for creaminess.
- Homemade broth enhances flavor.
- This soup can be made ahead and stored in the fridge for up to three days.
- Freezing is possible; omit cream and cheese before freezing.
- Garnish with fresh herbs or a drizzle of olive oil for flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g