Description
A rich and creamy potato soup loaded with sharp cheddar, fragrant garlic, and fresh herbs — perfect for cozy dinners and comforting family meals.
Ingredients
2 tablespoons (30 ml) olive oil
1 tablespoon (14 g) unsalted butter
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 pounds (900 g) Yukon Gold or Russet potatoes, peeled and diced
4 cups (960 ml) low-sodium vegetable broth
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
2 cups (200 g) sharp cheddar cheese, freshly shredded
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
1 teaspoon (1 g) dried thyme
1 teaspoon (1 g) dried parsley
2 tablespoons (8 g) fresh chives, chopped
1 tablespoon (15 ml) lemon juice (optional)
Instructions
Heat olive oil and butter in a large pot over medium heat. Add chopped onion and cook 5–6 minutes until soft. Stir in minced garlic and cook 30 seconds.
Add diced potatoes, vegetable broth, dried thyme, and dried parsley. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
Blend the soup partially using an immersion blender, leaving some chunks for texture.
Reduce heat to low. Stir in milk and heavy cream. Gradually add shredded cheddar cheese, stirring until melted. Season with salt and pepper. Add lemon juice if desired.
Garnish with chopped chives and serve warm.
Notes
For thicker soup, blend more of the potatoes.
Always add cheese over low heat to prevent graininess.
Store in the refrigerator up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes