Cheddar Garlic Herb Potato Soup Made Easy in 30 Minutes
A warm and creamy Cheddar Garlic Herb Potato Soup made with fresh herbs and sharp cheddar, perfect comfort food for dinner.
Equipment
- large pot
- Hand blender
Ingredients
Vegetables
- 4 medium Yukon Gold potatoes peeled and cubed
- 1 onion finely chopped
- 3 cloves garlic minced
Fats
- 2 tablespoons butter
Liquids
- 4 cups vegetable or chicken broth
- ½ cup heavy cream or whole milk
Cheese & Herbs
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons fresh parsley chopped
- 1 teaspoon fresh thyme
Spices
- Salt to taste
- Pepper to taste
Instructions
Cooking Steps
- Melt butter in a large pot over medium heat and sauté onions until soft and fragrant.
- Stir in garlic and cook briefly before adding potatoes and herbs.
- Pour in broth and simmer until potatoes are tender and easily mashed.
- Blend soup to your preferred consistency using a hand blender or countertop blender.
- Lower the heat and gradually stir in shredded cheddar until fully melted.
- Add cream or milk and adjust seasonings with salt and pepper.
- Serve hot topped with extra herbs and optional garnishes.
Notes
For a lighter version substitute milk for cream. To freeze allow soup to cool and store in airtight containers for up to 2 months. For extra flavor add roasted garlic or a pinch of smoked paprika.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 11gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 40mgSodium: 680mgFiber: 3gSugar: 5g
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