Description
A creamy and comforting potato soup infused with garlic and cheddar cheese, perfect for cold winter nights.
Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp smoked paprika
- Salt & pepper to taste
- 4 cups russet potatoes, peeled & diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley (for garnish)
- Optional: crusty bread for dipping
Instructions
- Sauté the onions in butter and olive oil until soft. Add garlic, thyme, rosemary, and paprika.
- Add potatoes, salt, pepper, and broth. Bring to a boil, then simmer for 20–25 minutes until potatoes are tender.
- Lightly mash some potatoes, then stir in heavy cream.
- Slowly add shredded cheddar cheese, stirring until melted.
- Garnish with fresh parsley and serve with crusty bread.
Notes
- For extra creaminess, blend half the soup before adding cheese.
- Adjust cheese quantity for a stronger or milder flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg