Description
A warm and comforting potato soup packed with rich cheddar cheese and aromatic herbs, perfect for chilly days.
Ingredients
Scale
- 4 large potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- Optional: heavy cream for extra creaminess
Instructions
- In a large pot, melt the butter over medium heat. Sauté the garlic and onions until softened.
- Add the diced potatoes, vegetable broth, and herbs. Bring to a simmer and cook until potatoes are tender, about 30 minutes.
- Blend half of the soup until smooth, then return to the pot.
- Stir in the shredded cheddar cheese until melted and well combined. Adjust seasoning with salt and pepper.
- Serve hot, garnished with additional cheddar and fresh herbs if desired.
Notes
For a dairy-free version, substitute cheese and cream with nutritional yeast and almond milk. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg