Cheddar Garlic Herb Potato Soup Recipe

Introduction

This Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, sharp cheddar, and fragrant herbs, it’s easy to make and wonderfully satisfying.

Ingredients

• 4 large potatoes (about 2 pounds), peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Step 2: Add the diced potatoes and broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
3. Step 3: For a creamy texture, partially mash the potatoes with a potato masher or use an immersion blender for a smoother consistency, depending on your preference.
4. Step 4: Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted and the soup is creamy. Season with dried thyme, salt, and pepper to taste.
5. Step 5: Ladle the soup into bowls and garnish with fresh herbs or extra cheese if desired. Serve warm and enjoy!

Tips & Variations

• For extra flavor, add crispy bacon bits or sautéed mushrooms before serving.
• Use half-and-half instead of heavy cream for a lighter version.
• If you prefer less chunky soup, blend more thoroughly with an immersion blender.
• Fresh thyme can be used instead of dried for a brighter herb flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when chilled, add a splash of broth or cream to thin it out while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth to keep the soup vegetarian-friendly without compromising flavor.

Can I freeze this soup?

It is possible to freeze this soup, but the cream and cheese may separate upon thawing. For best results, reheat slowly and stir well, or add cream and cheese fresh after thawing.

Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

4.8 from 132 reviews

This creamy Cheddar Garlic Herb Potato Soup is a comforting and flavorful dish made with tender potatoes, sautéed garlic and onion, rich sharp cheddar, and fragrant thyme. Perfect for chilly days, it delivers warmth and indulgence in every spoonful.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 4 large potatoes (about 2 pounds), peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced

Liquids

• 4 cups chicken or vegetable broth
• 1 cup heavy cream

Dairy

• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter

Seasonings

• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 diced onion and sauté for about 5 minutes until translucent. Stir in 3 minced garlic cloves and sauté for an additional minute to release their aroma.
2. Add Potatoes and Broth: Add the diced potatoes and 4 cups of chicken or vegetable broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15-20 minutes until the potatoes are fork-tender.
3. Blend or Mash: For a creamy texture, partially mash the potatoes directly in the pot using a potato masher or for an ultra-smooth consistency, use an immersion blender to blend the soup until desired smoothness is reached, leaving some chunks if preferred.
4. Stir in Cream and Cheese: Pour in 1 cup of heavy cream and add 1 cup of shredded sharp cheddar cheese. Stir continuously until the cheese melts completely and the soup becomes creamy. Season with 1 teaspoon of dried thyme, and salt and pepper to taste, adjusting as needed.
5. Serve: Ladle the soup into bowls and optionally garnish with fresh herbs, extra shredded cheese, or a sprinkle of cracked black pepper. Serve warm for a comforting meal.

Notes

• For a vegetarian version, use vegetable broth.
• You can substitute the heavy cream with half-and-half for a lighter version.
• Adding crispy bacon or chives makes a tasty garnish.
• Leftovers store well in the refrigerator for up to 3 days.
• If the soup is too thick, thin with extra broth or water when reheating.

Keywords: potato soup, cheddar garlic soup, creamy soup, easy potato soup, comfort food