Description
This Cheddar Garlic Herb Potato Soup is comforting and easy to make, perfect for busy evenings.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups diced potatoes (Yukon Gold or Russet)
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- Begin by heating butter and olive oil in a large pot over medium heat. Once the butter has melted, add the diced onion. Cook the onion, stirring occasionally, until it becomes translucent, which should take about 4–5 minutes.
- Next, add the minced garlic, dried thyme, dried rosemary, and smoked paprika to the pot. Stir the mixture continuously for about a minute.
- Introduce the diced potatoes to the pot along with either chicken or vegetable broth. Bring the mixture to a boil. Once it starts bubbling, lower the heat and allow it to simmer for 15 to 20 minutes.
- After the potatoes are cooked, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture.
- Finally, stir in the whole milk, heavy cream, and shredded cheddar cheese. Taste and season with salt and black pepper to your liking. Garnish with chopped fresh parsley just before serving warm.
Notes
This recipe can be frozen; for best results, freeze before adding dairy. For a thicker soup, you can mash some of the potatoes instead of blending.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: 400 kcal
- Sodium: 850 mg
- Protein: 16 g