Description
A rich and velvety garlic parmesan potato soup recipe featuring roasted garlic, Yukon Gold potatoes, and freshly grated parmesan cheese.
Ingredients
2 lbs Yukon Gold potatoes, peeled and cubed
1 head of garlic (roasted) or 6 cloves minced
1 cup freshly grated Parmesan cheese
1 medium yellow onion, diced
2 stalks celery, finely chopped
4 cups chicken or vegetable broth
1 cup heavy cream
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
Fresh chives for garnish
Instructions
Step 1: Heat butter and olive oil in a large pot over medium heat. Add the diced onion and celery, sautéing for 5-7 minutes until soft and translucent.
Step 2: Stir in the minced garlic (or squeezed roasted garlic cloves) and dried thyme. Cook for 1 minute until fragrant.
Step 3: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are very tender.
Step 4: Using an immersion blender, blend the soup to your desired consistency. For a chunkier texture, only blend half of the soup.
Step 5: Stir in the heavy cream and grated parmesan cheese. Continue to heat over low for 2-3 minutes until the cheese is melted and the soup is thickened. Season with salt and pepper, then garnish with chives before serving.
Notes
For a lighter version, replace heavy cream with whole milk or half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
