Description
Cheddar Garlic Herb Potato Soup offers rich flavors and creamy texture, making it perfect for a cozy dinner.
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 melting the butter and heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4 to 5 minutes.
- Add the minced garlic, dried thyme, rosemary, and smoked paprika to the pot. Cook for an additional minute.
- Introduce the diced potatoes and your choice of broth to the pot. Increase the heat to bring it to a boil, then reduce to a simmer. Let it cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in the milk, heavy cream, and shredded cheddar cheese. Lower the heat and allow the cheese to melt.
- Finally, taste your soup and add salt and black pepper as needed. Ladle into bowls, garnish with chopped fresh parsley, and serve warm.
Notes
The soup can be refrigerated for up to three days and reheated easily on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: Varies with broth
- Protein: 18 g