Ingredients
2.5 lbs Yukon Gold potatoes, peeled and cubed
6 cloves garlic, minced
1 medium yellow onion, diced
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
4 tbsp unsalted butter
1 tsp dried thyme
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Step 1: In a large pot or Dutch oven, melt the butter over medium heat and sauté the diced onion until translucent, about 5 minutes.
Step 2: Add the minced garlic to the pot and cook for another 60 seconds until fragrant, being careful not to brown it.
Step 3: Add the cubed potatoes and broth to the pot; bring to a boil, then simmer for 15-20 minutes until the potatoes are very soft.
Step 4: Use an immersion blender to blend the soup to your desired consistency (chunky or smooth).
Step 5: Stir in the heavy cream and grated Parmesan cheese until completely melted and incorporated.
Step 6: Season with salt, pepper, and thyme, then serve hot with fresh chives on top.
Notes
For a lighter version, replace heavy cream with whole milk or half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: potato soup, garlic parmesan, creamy soup, comfort food, dinner recipes
