Cheddar Garlic Herb Potato Soup
A hearty and comforting potato soup infused with cheddar, garlic, and herbs, perfect for chilly evenings.
Ingredients
Base Ingredients
- 4 large potatoes, peeled and diced Russet or Yukon gold for creamy texture.
- 1 medium onion, chopped Adds sweet depth when sautéed.
- 3 cloves garlic, minced Creates a welcoming aroma.
Liquid Ingredients
- 4 cups vegetable or chicken broth Use low-sodium to control seasoning.
- 1 cup heavy cream Provides velvety richness.
Cheesy Ingredients
- 1 cup shredded cheddar cheese Sharp cheddar recommended for flavor.
Seasoning and Garnish
- 2 tablespoons olive oil For sautéing.
- 1 teaspoon dried thyme Complementary herb.
- 1 teaspoon dried rosemary Adds fragrance.
- to taste salt and pepper Essential for seasoning.
- as needed chopped chives for garnish Adds color and flavor.
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic; cook until the onion becomes translucent, stirring occasionally.
- Toss in the diced potatoes and stir around.
- Pour in the broth and bring to a boil, then reduce heat to simmer for about 15-20 minutes until potatoes are tender.
Cooking
- Use a potato masher or immersion blender to achieve desired texture.
- Stir in the heavy cream, shredded cheddar cheese, thyme, and rosemary; cook for 5 minutes, stirring frequently.
- Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and top with chopped chives.
- Enjoy your comforting bowl of potato soup!
Notes
For extra cheese, add more on top when serving. Leftover soup can be refrigerated for 3-4 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 10gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 4gSugar: 2g
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