Cheddar Garlic Herb Potato Soup

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Ingredients

4 medium russet potatoes, peeled and diced

1 small yellow onion, diced

4 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream

2 cups shredded sharp cheddar cheese

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Optional: sliced green onions or croutons for garnish

Instructions

Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onions and saut for about 3-4 minutes until they begin to soften and become translucent. Add the minced garlic and saut for an additional minute until fragrant.

Cook the Potatoes: Stir in the diced potatoes and add the broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Blend the Soup: Once the potatoes are cooked, use an immersion blender to puree the soup until creamy, leaving some chunks for texture (or transfer to a blender in batches if you prefer). Return the soup to the pot.

Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, thyme, and parsley. Continue to cook over low heat, stirring frequently, until the cheese melts and the soup is heated through. Season with salt and pepper to taste.

Serve: Ladle the soup into bowls and garnish with sliced green onions or croutons if desired. Enjoy your hearty cheddar garlic herb potato soup!

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6