This Cheddar Garlic Herb Potato Soup is creamy, cheesy, and packed with flavor! It’s made with tender potatoes, fresh herbs, and a good dose of garlic for that yummy touch.
I love how this soup warms you up on a chilly day. It’s like a cozy hug in a bowl! Plus, it’s easy to make—just chop, cook, and blend. What could be better?
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet are great for this soup because they become creamy when cooked. If you want a different texture, you could use red potatoes or even sweet potatoes for a subtle sweetness.
Broth: Chicken broth adds depth, but vegetable broth will work perfectly if you’re making it vegetarian. Homemade broth will give it a richer flavor, but store-bought is fine too!
Cheese: Sharp cheddar gives the best flavor. However, feel free to mix in some Gouda or Monterey Jack if you’re looking for a creamier texture. Just remember, the more aged the cheese, the stronger the flavor.
Cream: I love using heavy cream for richness, but if you want a lighter version, half-and-half works well too. For a dairy-free option, coconut milk or cashew cream can be used.
What’s the Best Way to Ensure Your Potatoes Are Perfectly Cooked?
Cooking the potatoes just right is key for the best texture. To do this, chop your potatoes evenly to ensure they cook at the same rate. Once they’re added to the broth, bring the pot to a boil, then reduce the heat to low and cover it. This helps them cook gently and evenly.
- Simmer for about 15-20 minutes, or until soft. You can easily test this by poking one with a fork!
- A tip for texture: leave some chunks when blending the soup to create a creamy yet hearty feel.
How Can You Make This Soup Extra Flavorful?
First, don’t rush the onion and garlic cooking step. Caramelizing them a bit will deepen the flavors. Also, adding fresh herbs toward the end boosts their aroma. Feel free to experiment with herbs you love—rosemary or basil can add an interesting twist!
Lastly, remember to taste and adjust the seasonings as you go. A small pinch of salt or a dash of pepper can elevate the soup to a new level!
Happy cooking with this comforting Cheddar Garlic Herb Potato Soup! It’s hearty, satisfying, and perfect for chilly days.
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 teaspoon dried chives (or 1 tablespoon fresh chives, chopped)
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
For Garnish:
- Extra shredded cheddar
- Chopped fresh chives or parsley
- Cracked black pepper
For Serving:
- Bread slices or toasted baguette
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook, making it a great option for a cozy weeknight dinner or a weekend treat.
Step-by-Step Instructions:
1. Cook the Onions:
In a large pot, melt the butter over medium heat. Add the chopped onion and cook it for about 5 minutes until it’s softened and translucent.
2. Add Garlic and Herbs:
Stir in the minced garlic and your chosen herbs—thyme, parsley, and chives. Cook for another 1-2 minutes until you can smell the wonderful aroma!
3. Add the Potatoes:
Carefully add the diced potatoes to the pot and stir to combine everything, ensuring they are coated with the flavorful mix.
4. Pour in the Broth:
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes until the potatoes are fork-tender.
5. Blend the Soup:
Using an immersion blender, puree the soup slightly, leaving some chunks for texture. If you don’t have one, transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.
6. Stir in Cheese and Cream:
Add the shredded cheddar cheese and heavy cream, gently heating the soup until the cheese melts and the mixture is creamy. Be sure not to let it boil!
7. Season It Up:
Season with salt and freshly ground black pepper to taste. Give it a final stir to combine all those yummy flavors.
8. Serve and Enjoy:
Serve the soup hot, garnished with extra shredded cheddar, chopped fresh chives or parsley, and a sprinkle of cracked black pepper. Pair it with toasted bread or baguette for a delightful experience!
Enjoy this rich and comforting Cheddar Garlic Herb Potato Soup—the perfect bowlful of cheesy, garlicky, herby deliciousness!
Can I Use Different Types of Potatoes for This Soup?
Absolutely! While Yukon Gold and Russet potatoes are preferred for their creaminess, you can use red potatoes or even sweet potatoes for a unique flavor. Just keep in mind that different potatoes may slightly alter the texture.
Can I Make This Soup Dairy-Free?
Yes, you can easily make this soup dairy-free! Substitute the heavy cream with coconut milk or cashew cream, and use a dairy-free cheese option or nutritional yeast for the cheesy flavor. It will still be delicious!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally to ensure even heating. You may need to add a splash of broth or water if it thickens up too much.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
