- Chicken broth 1.5 liters
- Potato 700 grams (weight after peeling)
- Onion 1 piece
- Garlic 1 head (large)
- Butter 1 tablespoon
- Cheddar Cheese 150 grams
- Parmesan 50 grams
- Thyme 1/2 teaspoon
- Salt to taste
- Main ingredients: Potato, Onion, Garlic, Cheese
- Serving 2 servings
Blender, plate, pan, grater.
Step 1: chop the vegetables.
Cut peeled and well-washed potatoes into small cubes. Chop the onion into small pieces and chop the garlic into slices.
Step 2: fry the garlic and onions.
Place the pan on the stove and melt the butter in it over medium heat. Transfer garlic and onion into melted butter. Fry, stirring occasionally, until the onions become transparent. You should also feel a bright garlic flavor.
Step 3: add the broth.
Add potatoes to the fried onions and garlic, mix, season with thyme and pour the broth over it. Return to medium heat and cook under a tightly closed lid until vegetables are tender.
Step 4: add cheese.
When the potatoes are cooked, add grated parmesan and cheddar to the soup. I use a mixture of cheeses for a brighter flavor.
After adding cheese, cook the soup literally an instant, stirring until the cheese melts.
After whipping the soup with a blender to a creamy consistency. If you don’t have enough salt, salt. And that’s all! You can serve it to the table!
Step 5: serve garlic and cheese soup.
Serve the garlic-cheese soup hot. Be sure to add crispy croutons to it. Optionally, garnish with fresh herbs and sprinkle black pepper on top.
Enjoy your meal!
- The amount of garlic can be adjusted depending on how spicy soup you want to get as a result.