Description

A rich and creamy potato soup infused with cheddar, garlic, and fresh herbs for the ultimate comfort food.

Ingredients

2 tbsp butter (or dairy free butter)

1 medium onion, diced

3 garlic cloves, minced

4 cups potatoes, peeled and diced (Yukon Gold or Russet)

4 cups vegetable or chicken broth

1 cup milk or dairy free milk

1 cup heavy cream or coconut cream

2 tsp dried parsley

1 tsp dried thyme

1 tsp dried rosemary

1 tsp salt (or to taste)

1/2 tsp black pepper

1 1/2 cups shredded sharp cheddar cheese (or dairy free cheddar)

Chopped chives or parsley, for garnish

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Instructions

In a large pot, melt butter over medium heat. Add onion and sauté for 4–5 minutes until softened.

Stir in garlic and cook for 30 seconds until fragrant.

Add potatoes, broth, parsley, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.

Use a potato masher or immersion blender to partially puree the soup, leaving some chunks for texture.

Stir in milk, cream, and cheddar cheese until melted and smooth.

Taste and adjust seasoning as needed.

Serve hot, garnished with chives or parsley.

Notes

For a thicker soup, mash more of the potatoes or add a cornstarch slurry.

Add cooked bacon for a smoky flavor twist.

Store leftovers in the fridge for up to 4 days; reheat gently.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: American