Fast, weeknight soup that tastes like it has been simmering all day!
1 tbsp butter
1 tbsp canola oil
3 medium Yukon Gold potatoes, peeled and cubed
1/2 tsp garlic salt
1/4 tsp pepper
1 can (14-1/2 oz) reduced-sodium chicken broth
1 small onion, chopped
1 garlic clove, minced
1 tsp dried rosemary, crushed
1 tsp dried thyme
1 cup hot water
1 chicken bouillon cube
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese
Crumbled bacon and sliced green onions for topping the soup
In a large saucepan, heat butter and oil until butter melts. Add the potatoes, onions, garlic salt and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned. Add minced garlic; cook and stir for 1 minute longer.
Stir in the broth, rosemary and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese, stirring until cheese is melted. Serve with bacon and green onions.