Description
A rich and creamy potato soup flavored with sharp cheddar, garlic, and fresh herbs for a comforting and hearty meal.
Ingredients
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk (or half-and-half for creamier texture)
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, sliced (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Sprinkle in flour and stir to make a roux. Cook for 1-2 minutes.
- Gradually whisk in chicken broth and bring to a boil.
- Add diced potatoes, thyme, parsley, rosemary, salt, and pepper. Reduce heat, cover, and simmer for 15-20 minutes, until potatoes are tender.
- Using a potato masher or immersion blender, mash some of the potatoes for a thicker texture while leaving chunks.
- Stir in milk and shredded cheddar cheese until smooth and creamy.
- Adjust seasoning to taste. Serve hot, garnished with green onions.
Notes
- For extra flavor, add crumbled bacon or ham.
- You can substitute Yukon gold potatoes for a creamier texture.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American