Servings: 4 bowls
Calories: 320kcal
Equipment
- large pot
- immersion blender
Ingredients
For the Soup Base
- 4 cups Potatoes starchy varieties like Russets
- 4 cloves Garlic fresh
- 1 cup Onions sweet onions
- 4 cups Vegetable Broth low-sodium
For the Creaminess
- 2 cups Cheddar Cheese aged
- 1 cup Milk full-fat or plant-based option
For the Seasoning
- 1 bunch Fresh Herbs e.g., thyme, parsley
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Sauté onions and garlic in a large pot over medium heat until fragrant and translucent, about 5 minutes.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
- Blend the mixture using an immersion blender until smooth, or carefully transfer it to a regular blender.
- Stir in the cheddar cheese until it melts and combines beautifully with the soup.
- Finish by adding milk to achieve your desired creaminess. Season with salt, pepper, and fresh herbs just before serving.
Notes
Top with crispy croutons or a drizzle of olive oil for added flavor.
Nutrition
Serving: 1bowl | Calories: 320kcal | Carbohydrates: 37g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 800mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 400mg | Iron: 2mg
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