Description
A creamy and flavorful Cheddar Garlic Herb Potato Soup that is perfect for chilly evenings or gatherings.
Ingredients
Scale
- 4 medium Yukon gold potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- Salt and black pepper to taste
- 2 tablespoons olive oil (for sautéing)
Instructions
- Prepare the Ingredients: Peel and dice the Yukon gold potatoes, chop the onion, and mince the garlic.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat, add onion and sauté for 5 minutes, then add garlic and cook for an additional 1-2 minutes.
- Cook the Potatoes: Add diced potatoes, pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer to a countertop blender in batches.
- Add Cream and Cheese: Stir in heavy cream and shredded cheddar cheese, cooking over low heat until cheese is melted.
- Season the Soup: Add chopped thyme, salt, and pepper to taste, and simmer for an additional 5 minutes.
- Serve: Ladle into bowls, garnish with thyme, olive oil, and extra cheese if desired, and serve warm with crusty bread.
Notes
- For a lighter version, use low-fat milk instead of heavy cream.
- For a vegan option, substitute with coconut milk and plant-based cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in freezer-safe bags for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Cheddar, Garlic, Herb, Potato, Soup, Recipe