Description
A creamy, comforting potato soup loaded with cheddar cheese, garlic, and fresh herbs, perfect for a cozy meal on a chilly day.
Ingredients
- 4 large russet potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup whole milk or half-and-half
- 1 cup shredded sharp cheddar cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1/2 tsp paprika
- Salt and black pepper to taste
- Optional toppings: extra cheese, croutons, green onions, or bacon bits
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture (or transfer half the soup to a blender and return to the pot).
- Stir in milk, cheddar cheese, parsley, thyme, and paprika. Simmer gently for 5 minutes until cheese is melted and soup is creamy.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with desired toppings.
Notes
- For a richer flavor, substitute half the milk with heavy cream.
- Yukon gold potatoes can be used instead of russet for a creamier texture.
- To make vegetarian, use vegetable broth. To make vegan, use plant-based milk and cheese alternatives.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American