Creamy Smoked Cheddar Potato Soup – Perfect Comfort Food!
The warmth of this Creamy Smoked Cheddar Potato Soup! A perfect blend of tender potatoes, rich smoked cheddar, and a hint of garlic and thyme, this soup is your go-to comfort food. Ideal for chilly evenings or a cozy family dinner, it's guaranteed to satisfy your cravings and warm your heart.
Dive into the warmth of this Creamy Smoked Cheddar Potato Soup! A perfect blend of tender potatoes, rich smoked cheddar, and a hint of garlic and thyme, this soup is your go-to comfort food. Ideal for chilly evenings or a cozy family dinner, it's guaranteed to satisfy your cravings and warm your heart.
Ingredients
4 tablespoons unsalted butter
1 large onion diced
2 stalks celery finely chopped
3 cloves garlic minced
1 teaspoon dried thyme leaves
sea salt to taste
6 medium-sized potatoes peeled and diced into small pieces (about 3 1/2 pounds)
6 cups low-sodium vegetable broth
1 cup light cream
6 ounces shredded smoked cheddar cheese
fresh chives chopped for garnish
freshly cracked black pepper to taste
- Alternative Ingredients
Replace unsalted butter with olive oil for a dairy-free option.
Substitute smoked cheddar with vegan cheese to make it vegan.
Use almond milk instead of half-and-half for a lighter version.
Directions
- In a large pot over medium heat, melt the butter. Sauté the onion and celery until soft and translucent, about 10 minutes.
- Add the minced garlic and dried thyme, seasoning with salt to taste. Continue to cook until the garlic is aromatic, about 2-3 minutes.
- Introduce the diced potatoes to the pot and mix well. Pour in the vegetable broth and turn the heat to high to bring the mixture to a boil. Cook until the potatoes are fork-tender, approximately 5-7 minutes.
- Reduce the heat to medium-low. Carefully ladle about 4 cups of the potato mixture into a blender and puree until smooth. Return the blended mixture to the pot and stir well.
- Add the light cream and let the soup simmer gently to thicken slightly, about 12-15 minutes. Stir in the smoked cheddar until fully melted and season again with salt if needed.
- Serve the soup hot in bowls garnished with chopped chives and a sprinkle of black pepper.
Equipment
- chef's knife
- cutting board
- blender
- nonstick pan
Nutrition Facts
- Calories: 248kcal
- Carbohydrates: 25g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 37mg
- Sodium: 667mg
- Potassium: 750mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 200IU
- Vitamin C: 9mg
- Calcium: 180mg
- Iron: 1.5mg
