Description
Soft potato chunks melt into a velvety broth, as gooey cheddar ribbons swirl through thyme-scented heat. Each spoonful balances mellow richness with fresh parsley pops, wrapping you in comforting warmth.
Ingredients
- 4 cups diced potatoes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 teaspoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a large pot melt butter with olive oil over medium heat.
- Add chopped onion and minced garlic then cook until softened.
- Stir in diced potatoes and chopped thyme then pour in chicken broth.
- Bring mixture to a boil then reduce heat and simmer until potatoes are tender.
- Use a potato masher or immersion blender to partially mash the potatoes for desired consistency.
- Pour in milk and stir in shredded cheddar cheese until fully melted and smooth.
- Season soup with salt and black pepper then remove from heat.
- Ladle soup into bowls and garnish with chopped fresh parsley before serving.
Notes
- For a creamier texture substitute half of the milk with heavy cream.
- You can use vegetable broth for a vegetarian version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent curdling.