Description
A creamy, comforting potato soup infused with sharp cheddar, garlic, and aromatic herbs—perfect for chilly evenings.
Ingredients
Units
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 4 cups peeled and diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to form a roux.
- Gradually add the vegetable broth, whisking to avoid lumps.
- Add the diced potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup to your desired consistency (or leave it chunky if preferred).
- Stir in the heavy cream and shredded cheddar cheese. Cook until the cheese is fully melted and the soup is creamy.
- Taste and adjust seasoning if needed. Garnish with chopped fresh parsley before serving, if desired.
Notes
- For extra depth of flavor, add a splash of white wine before adding the broth.
- You can substitute half-and-half for heavy cream to lighten the soup.
- Yukon Gold potatoes work well for a creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg