Cheddar Garlic Herb Potato Soup

$To make this tasty soup, gather these ingredients: - 4 medium russet potatoes, peeled and diced into 1-inch cubes - 4 cups vegetable broth - 1 cup sharp cheddar cheese, freshly grated - 1 medium onion, finely diced - 4 cloves garlic, minced - 1 cup heavy cream - 2 tablespoons extra virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly cracked pepper to taste - Fresh chives, finely chopped, for garnish Each ingredient plays a key role in creating rich flavors. The russet potatoes give the soup a creamy base. Sharp cheddar adds depth and a great cheesy flavor. Fresh garlic and herbs boost the taste, while heavy cream brings smoothness. You can swap some ingredients if needed: - Potatoes: Try Yukon Gold for a buttery flavor or sweet potatoes for sweetness. - Broth: Use chicken broth if you want a meaty taste. - Cheese: Substitute with gouda or mozzarella for different cheese notes. - Cream: Swap heavy cream with half-and-half for a lighter version. - Herbs: Fresh herbs work too; use three times more than dried. These swaps can change the soup's flavor, making it fun to experiment. Adding garnishes can enhance taste and presentation: - Croutons: Add crunchy texture for a fun twist. - Bacon Bits: Sprinkle for a smoky flavor. - Sour Cream: A dollop offers tanginess. - Extra Herbs: More fresh chives or parsley can brighten it. Feel free to mix and match these toppings to personalize your soup! {{ingredient_image_2}} Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. Wait until the oil shimmers. Then, add one medium onion, finely diced. Sauté the onion for about five minutes. You want it to be soft and clear. This step builds a rich base for the soup. Next, add four cloves of minced garlic. Cook for one more minute. The aroma will fill your kitchen. This smell is the first sign of flavor. Now, it’s time for the potatoes. Take four medium russet potatoes and peel them. Dice them into one-inch cubes. Add the diced potatoes to the pot with the onions and garlic. Pour in four cups of vegetable broth. Bring this mixture to a rolling boil. Once boiling, reduce the heat to low. Let the soup simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. This means they should break apart easily. After the potatoes are soft, use an immersion blender. Blend the soup until it's smooth. If you want some texture, blend just half of it. This gives the soup a nice body and creaminess. Make sure to blend carefully. You don’t want to splash hot soup everywhere! Now we add the best part: the cream and cheese. Pour in one cup of heavy cream. Then, stir in one cup of freshly grated sharp cheddar cheese. Add one teaspoon of dried thyme and one teaspoon of dried rosemary. Season the soup with salt and freshly cracked pepper to taste. Let it simmer on low heat for five more minutes. You want the cheese to melt and the soup to heat through. Finally, taste the soup. Adjust the seasonings if needed. Serve the soup hot, garnished with fresh chives for color and taste. Enjoy your delicious Cheddar Garlic Herb Potato Soup! To get a smooth blend, use an immersion blender. It’s easy and less messy. If you don’t have one, you can carefully transfer the soup in batches to a regular blender. Make sure to let the steam escape to avoid splatters. Blend until the soup is creamy. If you like some chunks, blend only half of it. Want to boost the flavor? Try adding a splash of lemon juice for brightness. You can also mix in some smoked paprika for a warm, smoky taste. Fresh herbs like parsley or basil can add a fresh twist. For a bit of heat, consider adding red pepper flakes. These small additions can change the whole soup! One big mistake is not cooking the onions and garlic enough. They need to soften and become fragrant. Also, avoid rushing the simmering process. Letting the potatoes cook fully makes the soup creamy. Don’t skip seasoning. Taste as you go! This helps you find the right balance of flavors. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of this soup. If you have access to fresh thyme and rosemary, use them instead of dried for a more vibrant taste. Choose the Right Potatoes: Russet potatoes provide the best texture for this soup due to their high starch content, which helps create a creamy consistency when blended. Adjust Creaminess: For a lighter version of the soup, you can substitute half of the heavy cream with low-fat milk or vegetable broth. Garnish for Flavor: Don't skip the fresh chives! They add a lovely oniony brightness that complements the rich flavors of the soup beautifully. {{image_4}} For a vegetarian or vegan version, swap heavy cream with coconut milk or cashew cream. Use vegetable broth, like in the original recipe. Replace cheddar cheese with a vegan cheese option or nutritional yeast for a cheesy flavor. This keeps the soup rich and creamy while being plant-based. If you want to add protein, crispy bacon or shredded chicken works great. For bacon, cook it first and set it aside. Use the bacon fat to sauté the onions and garlic for extra flavor. For chicken, add cooked, shredded chicken when mixing in the cheese and cream. This adds heartiness to the soup. You can adjust the spice level to fit your taste. If you like heat, add red pepper flakes or a pinch of cayenne pepper. Start with a small amount and taste as you go. For a milder version, stick to the herbs in the recipe. This way, you can tailor the soup to your preference. To store leftover soup, let it cool first. Then, transfer it to airtight containers. This keeps the soup fresh and tasty. You can store it in the fridge for up to three days. Always label the container with the date. This way, you know when to use it. For long-term storage, freezing is best. Pour the cooled soup into freezer-safe containers. Leave some space at the top for the soup to expand. You can freeze it for up to three months. When you're ready to eat, just thaw it in the fridge overnight. When reheating, do it slowly for the best taste. You can use the stove or microwave. If using the stove, heat on low while stirring. This keeps the soup smooth and creamy. If the soup seems thick, add a splash of broth or cream. This will bring it back to life! Yes, you can use other types of cheese. Gouda, Monterey Jack, or even a creamy Brie can work well. Each cheese gives a different taste and texture. Try mixing cheeses for a unique flavor. Just remember, the cheese should melt well for best results. To thicken the soup, you have a few options. You can add more potatoes and blend them in. Another way is to stir in cornstarch mixed with water. This mix will help the soup get a nice, thick texture. You can also let the soup simmer longer to reduce the liquid. Absolutely! Fresh herbs can add a bright flavor. Use about three times more fresh herbs than dried ones. For this soup, chop fresh thyme and rosemary finely. Add them right before serving for the best taste. Fresh chives as a garnish are also a great choice. In this post, we covered how to make Cheddar Garlic Herb Potato Soup. From choosing ingredients to blending methods, I shared steps to guide you through. We discussed tips for flavor and common mistakes to watch for. I also included variations to suit different diets and ideas for storage. Now, enjoy this cozy soup in your kitchen. With these details, you can create a tasty meal that warms the heart.$

Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup infused with cheddar cheese, garlic, and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium russet potatoes, peeled and diced into 1-inch cubes
4 cups vegetable broth
1 cup sharp cheddar cheese, freshly grated
1 medium onion, finely diced
4 cloves garlic, minced
1 cup heavy cream
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and freshly cracked pepper
for garnish fresh chives, finely chopped

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once shimmering, add the finely diced onions. Sauté for about 5 minutes or until the onions become translucent and tender.
Stir in the minced garlic and cook for an additional minute, allowing it to release its aromatic fragrance.
Add the diced russet potatoes to the pot along with the vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer for approximately 15-20 minutes, or until the potatoes are fork-tender.
After the potatoes are cooked, use an immersion blender to puree the soup until it reaches a smooth consistency. If you enjoy a bit of texture, blend only half of the soup.
Gently stir in the heavy cream, freshly grated sharp cheddar cheese, dried thyme, and dried rosemary. Season with salt and freshly cracked pepper to taste. Allow the soup to simmer on low heat for an additional 5 minutes, or until the cheese is fully melted and the soup is heated through.
Taste the soup and adjust the seasonings if needed for optimal flavor.
Serve the soup hot in bowls, garnished with finely chopped fresh chives on top for an added burst of flavor and a splash of color.

Notes

For a chunkier texture, blend only half of the soup.

Keyword cheddar, garlic, herb, potato, soup