Description
This Cheddar Garlic Herb Potato Soup is a comforting blend of rich flavors and soft textures.
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
- Start by heating butter and olive oil in a large pot over medium heat. Add the diced onion into the pot and cook until it turns translucent, about 4 to 5 minutes.
- Next, incorporate minced garlic, dried thyme, dried rosemary, and smoked paprika into the pot. Let them cook for about a minute until fragrant.
- Add the diced potatoes and pour in the broth. Increase the heat to bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes.
- Once the potatoes are tender, use an immersion blender to partially blend the soup directly in the pot.
- Finally, stir in the milk, heavy cream, and shredded cheddar cheese. Cook until the cheese melts and serve warm.
Notes
Use good quality cheddar cheese for the best flavor. For a thicker consistency, reduce the broth or blend more of the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Calories: Approximate value per serving varies based on specific brands and quantity used
- Sodium: Monitor and adjust according to taste preference
- Protein: Depending on the variation, protein content is enhanced