Description
A thick and flavorful potato soup featuring cheddar cheese, garlic, and fresh herbs.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 2 pounds Russet potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the broth until smooth.
- Add diced potatoes, thyme, and rosemary. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender or carefully transfer batches to a regular blender to partially blend the soup to your desired consistency. Leave some chunks for texture.
- Stir in the heavy cream. Heat through, but do not boil.
- Remove the pot from the heat. Gradually stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Stir in fresh parsley before serving.
Notes
- For a thicker soup, mash a few more cooked potatoes against the side of the pot.
- Shred your own cheese for the best melting quality. Pre-shredded cheese often contains anti-caking agents.
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
- Cholesterol: 90
Keywords: potato soup, cheddar soup, garlic soup, herb soup, hearty soup, comfort food