Description
A delightfully creamy and flavorful soup combining heartiness of potatoes with cheddar cheese, garlic, and fresh herbs.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 1 cup milk or half-and-half
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Slowly add the broth while stirring constantly to avoid lumps.
- Add the diced potatoes and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes or until the potatoes are fork-tender.
- Remove half of the soup and blend until smooth, then return it to the pot.
- Stir in the milk followed by the shredded cheddar cheese until melted.
- Season with salt, pepper, thyme, and fresh parsley, then serve hot topped with additional cheddar and herbs.
Notes
For added depth, consider using fresh herbs and adjusting seasoning to your preference. This soup can be made vegan or gluten-free with substitutions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg