Cheddar Garlic Herb Potato Soup
A comforting bowl of Cheddar Garlic Herb Potato Soup infused with rich flavors of cheddar cheese and garlic, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced About 2 pounds
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, melt 2 tablespoons of butter over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until translucent and tender.
- Incorporate the minced garlic and sauté for an additional minute.
- Add the diced potatoes and pour in 4 cups of chicken or vegetable broth; stir to combine.
- Bring the mixture to a boil, then reduce to a gentle simmer for about 15-20 minutes until potatoes are fork-tender.
- Partially mash the potatoes for a creamy texture, or use an immersion blender for a smoother consistency.
- Pour in 1 cup of heavy cream and add 1 cup of shredded cheddar cheese; stir until melted and combined.
- Add 1 teaspoon of dried thyme, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh herbs or extra cheese if desired.
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Notes
This soup is versatile - feel free to add vegetables like carrots or kale, or experiment with different cheeses. It stores well in the refrigerator for up to 4-5 days, and can be frozen for up to 3 months.