Description
A rich and creamy potato soup filled with sharp cheddar cheese, garlic, and fragrant herbs. This comforting bowl is perfect for cozy dinners and satisfying meals.
Ingredients
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced (about 1 cup / 150 g)
4 cloves garlic, minced
4 large russet potatoes, peeled and diced (about 2 pounds / 900 g)
4 cups (960 ml) vegetable broth
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon salt
1 cup (240 ml) heavy cream
2 cups (200 g) sharp cheddar cheese, shredded
2 tablespoons (16 g) all-purpose flour
2 tablespoons (30 ml) water
2 green onions, sliced (optional)
2 tablespoons fresh parsley, chopped (optional)
Instructions
Heat butter and olive oil in a large pot over medium heat.
Add diced onion and cook for 5 minutes until softened.
Stir in minced garlic and cook for 30 seconds.
Add diced potatoes, vegetable broth, thyme, parsley, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Mash about one-third of the potatoes to thicken the soup.
Mix flour and water in a small bowl and stir into the soup. Simmer for 3–4 minutes.
Reduce heat to low and stir in heavy cream.
Gradually add shredded cheddar cheese while stirring until melted.
Adjust seasoning if needed and serve hot with green onions and parsley.
Notes
Use freshly shredded cheddar for the smoothest texture.
If the soup becomes too thick, add warm vegetable broth to thin it.
For a smoother soup, blend part of the mixture using an immersion blender.
Fresh herbs can replace dried herbs by tripling the quantity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes