Description
A creamy and hearty potato soup filled with sharp cheddar, garlic, and fresh herbs—perfect for chilly nights.
Ingredients
Scale
- 6 large Russet potatoes, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups grated sharp cheddar cheese
- 1 cup milk
- Salt, to taste
- Pepper, to taste
- Fresh thyme, chopped
- Fresh parsley, chopped
- 2 tablespoons butter
Instructions
- Sauté chopped onion and minced garlic in butter until soft but not brown.
- Add the chopped potatoes and pour in the broth. Simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the cheddar cheese, milk, salt, pepper, and herbs, mixing until the cheese is melted.
- Use a potato masher to mash some of the soup to achieve desired thickness.
- Taste and adjust seasoning as needed. Serve hot.
Notes
Soup can be made ahead and stored in the fridge or frozen for up to three months. Always re-season after freezing as flavors may fade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg