Description
A comforting and creamy potato soup infused with garlic, herbs, and sharp cheddar, ready in just 30 minutes.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 4 cups diced potatoes (Yukon Gold or Russet)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
- Stir in the minced garlic, thyme, rosemary, and smoked paprika. Cook for an additional minute.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in the milk, heavy cream, and cheddar cheese, cooking over low heat until melted and creamy.
- Season with salt and pepper. Serve warm, garnished with parsley.
Notes
Make sure butter is at room temperature for easy melting. Can make ahead, just add cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg