Description
This creamy potato soup is rich, flavorful, and perfect for a cozy evening.
Ingredients
Scale
- 4 large russet potatoes (cubed)
- 1 medium onion (finely diced)
- 4 cloves fresh garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tsp olive oil
- 2 tbsp fresh thyme (chopped)
- 2 tbsp fresh parsley (chopped)
- Salt and pepper to taste
Instructions
- Prepare ingredients by cubing potatoes, dicing onion, and mincing garlic.
- In a large pot over medium heat, add olive oil. Sauté onion until translucent (about 5 minutes), then add garlic and cook for another minute.
- Add cubed potatoes and vegetable broth; bring to a boil. Reduce heat and simmer for about 20 minutes or until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or countertop blender, leaving some texture if desired.
- Stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning with salt and pepper.
- Finish with fresh thyme and parsley before serving hot.
Notes
- This soup can be garnished with additional cheese, thyme, or parsley.
- For a spicy kick, consider adding some red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg