Description
A warm and comforting cheddar garlic herb potato soup perfect for chilly days.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream, shredded cheddar cheese, thyme, rosemary, salt, and pepper. Cook until cheese is melted and soup is heated through.
- Serve hot, garnished with additional cheese and herbs if desired.
Notes
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
- Feel free to add cooked bacon or ham for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg