Cheddar Garlic Herb Potato Soup
A warm and comforting potato soup infused with cheddar cheese, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
Soup Base
- 2 tbsp butter For frying
- 1 tbsp olive oil For frying
- 1 small onion, diced For flavor base
- 3 cloves garlic, minced Aromatic ingredient
Herbs and Spices
- 1 tsp dried thyme For flavor
- 1/2 tsp dried rosemary For flavor
- 1/2 tsp smoked paprika For depth of flavor
Main Ingredients
- 4 cups diced potatoes (Yukon Gold or Russet) Base of the soup
- 3 cups chicken or vegetable broth For the soup base
- 1 cup whole milk For creaminess
- 1/2 cup heavy cream For a rich texture
- 2 cups sharp cheddar cheese, shredded For flavor
Seasoning and Garnish
- to taste Salt and black pepper For seasoning
- for garnish Chopped fresh parsley For presentation
Instructions
Preparation
- In a large pot, combine the butter and olive oil over medium heat to create a flavorful base.
- Add the diced onion and sauté until translucent, about 4 to 5 minutes.
- Stir in the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for about 1 minute until fragrant.
Cooking
- Add the diced potatoes and broth. Bring to a boil, then reduce heat and let it simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Using an immersion blender, partially blend the soup for a mix of smooth and chunky textures.
- Stir in the whole milk, heavy cream, and shredded cheddar cheese over low heat until fully melted.
- Season with salt and pepper to taste.
Serving
- Ladle soup into bowls and garnish with freshly chopped parsley before serving warm.
Notes
For different flavors, try mixing Yukon Gold and Russet potatoes or substitute dairy options for a lighter version. Adjust the herbs to your taste for a personalized dish.