Description
A warm and nourishing Cheddar Garlic Herb Potato Soup, perfect for chilly evenings.
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
- Melt the butter in a large pot over medium heat.
- Sauté the chopped onions and minced garlic until softened.
- Sprinkle in the flour and stir for 1-2 minutes to form a roux.
- Add the broth gradually, stirring to eliminate lumps.
- Toss in the diced potatoes and bring to a boil.
- Reduce heat and let it simmer for about 15 minutes, until potatoes are fork-tender.
- Remove half of the soup and blend until smooth.
- Pour the blended soup back into the pot.
- Stir in the milk or cream and shredded cheddar cheese.
- Season with salt, pepper, thyme, and chopped parsley.
- Serve hot, garnished with extra cheddar and herbs.
Notes
Excellent paired with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg