Potato and Cheddar Cheese Soup Recipe

Name: Potato and Cheddar Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil or 2 tablespoons butter; 1 onion, chopped; 1 garlic clove, minced; 3 medium potatoes, peeled and diced; ¼ teaspoon thyme; 1 ½ cups milk; 1 ½ cups chicken broth; 1 12 old cheddar cheese, grated; salt and pepper, to taste; parsley (optional); crumbled bacon (optional)

Servings: persons

2 tablespoons oil or 2 tablespoons butter
1 onion, chopped
1 garlic clove, minced
3 medium potatoes, peeled and diced
¼ teaspoon thyme
1 ½ cups milk
1 ½ cups chicken broth
1 12 old cheddar cheese, grated
salt and pepper, to taste
parsley (optional)
crumbled bacon (optional)

1
Melt the butter or oil in a large pan.
2
Add the onion and garlic.
3
Cook until tender but not brown.
4
Add the potatoes and thyme.
5
Stir to coat well.
6
Add the chicken broth.
7
Cook gently for 20 min or until the potatoes are tender.
8
Puree half the soup and return it to the pan.
9
Stir in the milk and heat until it just comes to a boil.
10
Add the cheese and stir until it melts.
11
Add salt and pepper to taste.
12
Serve garnished with chopped parsley and/or crumbled bacon.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons oil or 2 tablespoons butter, 1 onion, chopped, 1 garlic clove, minced, 3 medium potatoes, peeled and diced, and more.

Yes, Potato and Cheddar Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato and Cheddar Cheese Soup

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