Description
A creamy potato soup featuring cheddar cheese, garlic, and herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in vegetable broth and add diced potatoes, thyme, rosemary, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, carefully transfer half of the soup to a regular blender, blend until smooth, and return to the pot.
- Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
- Taste and adjust seasonings as needed.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Adjust the amount of cheese to your preference.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg