Description
If you’re in search of a comforting dish that warms the soul, look no further than Cheddar Garlic Herb Potato Soup. This creamy delight combines the rich flavors of sharp cheddar cheese, aromatic garlic, and fresh herbs, resulting in a bowlful of happiness that’s perfect for chilly evenings or busy nights.
Ingredients
Scale
- 3 cups peeled and diced Yukon Gold potatoes
- 1 tbsp butter
- 1 cup chopped onion
- 1 cup chopped red pepper
- 1 cup chopped leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tbsp chopped garlic
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1 bay leaf
- 2 sprigs thyme
- 2 cups chicken stock
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups roasted garlic cheddar cheese or sharp cheddar
- 1/4 cup diced scallions
Instructions
- In a Dutch oven, cook the bacon until crisp, then remove it to drain. Remove all but three tablespoons of fat from the pot.
- Add all the vegetables, butter, and herbs to the pot along with the salt and pepper. Cook on low heat for about ten minutes, until the potatoes are starting to soften.
- Add the stock, milk, and cream to the pot and bring it to a simmer. Cover the pot and simmer for twenty minutes, or until the potatoes are tender.
- Stir in one cup of the roasted garlic cheddar cheese until melted.
- Top each bowl with the crumbled bacon alternative, scallions, and the rest of the cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg