Description
A rich and comforting creamy potato soup with tender potatoes and a smooth texture, perfect for chilly days.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes peeled and diced
- 3 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion and cook for 4 to 5 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Use a potato masher or immersion blender to partially blend the soup to your desired texture.
- Stir in milk, heavy cream, salt, black pepper, and thyme. Simmer for another 5 minutes.
- Add cheddar cheese and stir until melted and smooth.
- Serve warm topped with fresh parsley.
Notes
- For a thicker soup, blend more of the potatoes.
- Store in the refrigerator for up to 4 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American