Description
Creamy, cheesy, and full of tender potatoes—this soup is pure comfort in a bowl.
Ingredients
- Russet potatoes (4 large, peeled & cubed)
- Cheddar cheese (2 cups, shredded)
- Garlic (4 cloves, minced)
- Chicken or vegetable broth (4 cups)
- Onion (1 medium, diced)
- Butter (3 Tbsp)
- Flour (3 Tbsp)
- Milk or cream (2 cups)
- Fresh herbs (parsley & thyme, chopped)
- Salt & black pepper (to taste)
Instructions
- In a large pot, melt butter and sauté onion and garlic until fragrant.
- Stir in flour to form a roux, cooking for 1–2 minutes.
- Slowly whisk in broth and bring to a simmer.
- Add potatoes, thyme, salt, and pepper; cook until potatoes are fork-tender (15–20 minutes).
- Stir in milk/cream and cheddar cheese until melted and creamy.
- Adjust seasoning and simmer gently for another 5 minutes.
- Serve hot, garnished with parsley and toasted bread.
Notes
- For a vegetarian version, use vegetable broth.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg