Description
A creamy and flavorful soup made with potatoes, sharp cheddar cheese, garlic, and herbs, perfect for a comforting meal.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the heavy cream, cheddar cheese, thyme, rosemary, salt, and pepper. Cook over low heat until the cheese melts.
- Adjust seasoning if needed, then serve hot, garnished with additional cheese and herbs if desired.
Notes
- For a lighter version, substitute heavy cream with milk or a non-dairy alternative.
- Can be made ahead of time and stored in the refrigerator for up to 3 days.
- This soup freezes well; store in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 60 mg