If there is one cozy bowl of comfort that feels like a warm hug on a chilly day, it has to be the Cheddar Garlic Herb Potato Soup Recipe. This recipe combines creamy potatoes with the rich zest of sharp cheddar cheese and the aromatic punch of garlic and fresh herbs, creating a soul-satisfying dish that’s both simple and bursting with flavor. Whether you’re craving a hearty lunch or a comforting dinner, this soup invites you to slow down and savor every velvety spoonful.
Ingredients You’ll Need
The magic of this Cheddar Garlic Herb Potato Soup Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a key role in building deep flavors, luscious texture, and inviting aromas that make this soup so irresistible.
- 4 medium-sized potatoes (Russet): Perfect for a creamy base with just the right amount of body.
- 1 cup shredded sharp cheddar cheese: Adds a tangy, robust flavor that melts beautifully into the soup.
- 4 cloves garlic, minced: Brings a fragrant and slightly spicy depth, balanced to personal taste.
- 1 small onion, chopped: Provides a savory sweetness that enriches the broth.
- 4 cups vegetable broth: The flavorful liquid that ties all ingredients together.
- 1 cup heavy cream: Delivers a luscious, silky texture that makes the soup decadently smooth.
- 2 tablespoons olive oil: Used to gently sauté the garlic and onion for that golden base.
- 1 tablespoon fresh thyme (or 1 teaspoon dried): Fresh herbs add an herbal brightness that elevates the entire bowl.
- Salt and pepper to taste: Enhances all the natural flavors harmoniously.
- Chopped chives or croutons (optional): Perfect garnishes for a bit of extra crunch or fresh, oniony zest.
How to Make Cheddar Garlic Herb Potato Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, allowing them to soften and become fragrant without browning. This step builds the savory foundation of flavor that your soup will be based on.
Step 2: Cook the Potatoes
Once the aromatics are perfectly fragrant, add the diced potatoes to the pot along with the fresh thyme. Stir them gently to coat with the olive oil and herbs. Pour in the vegetable broth, ensuring the potatoes are covered. Bring everything to a gentle simmer and cook until the potatoes are tender, about 15 to 20 minutes. This slow cooking lets the potatoes soak up all those incredible garlicky, herby notes.
Step 3: Blend to Creamy Perfection
For the signature creamy texture of this Cheddar Garlic Herb Potato Soup Recipe, use an immersion blender to carefully puree the soup until smooth but still with a little texture, or work in batches with a traditional blender. Be cautious with the hot liquid—it’s important to blend in small portions for safety and to avoid over-processing.
Step 4: Add the Cheese and Cream
Return the blended soup to the pot and stir in the heavy cream and shredded cheddar cheese. Heat gently, stirring often, until the cheese has melted completely and the soup is luxuriously rich and smooth. Season to taste with salt and pepper, adjusting to your preference.
Step 5: Final Taste and Adjustments
Give the soup a final taste to check seasoning and consistency. If it’s too thick, add a splash more broth or cream. If you want more herbaceous flavor, sprinkle in a bit more thyme. This step ensures that your Cheddar Garlic Herb Potato Soup Recipe is exactly as comforting and delicious as you envisioned.
How to Serve Cheddar Garlic Herb Potato Soup Recipe
Garnishes
Topping this soup with chopped chives adds a refreshing pop of color and a subtle onion flavor that brightens every spoonful. Alternatively, crunchy croutons can provide an irresistible contrast in texture that makes the experience even more delightful.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or a crunchy side salad for a well-rounded meal. The bread is perfect for dipping into the creamy soup, while a crisp salad adds balance and freshness to your plate.
Creative Ways to Present
Serve your Cheddar Garlic Herb Potato Soup Recipe in charming individual ramekins for an impressive presentation at a dinner party, or ladle it into hollowed-out bread bowls to add an extra layer of heartiness and fun to the meal. Either way, these presentation touches make the soup feel extra special.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, giving you even more reason to make it ahead of time.
Freezing
If you want to enjoy this Cheddar Garlic Herb Potato Soup Recipe later, freezing works well. Just freeze it in a freezer-safe container for up to 2 months. Avoid freezing with the cream and cheese added; it’s best to stir them in after thawing and reheating for the freshest taste.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring frequently to prevent sticking and to ensure the cream and cheese blend smoothly back into the soup. Add a splash of broth or cream if it seems too thick after reheating.
FAQs
Can I use another type of cheese?
Absolutely! While sharp cheddar gives the soup its signature tang, you can experiment with Gouda, Monterey Jack, or even a smoky cheese to create different flavor profiles.
Is this soup suitable for vegetarians?
Yes, this recipe uses vegetable broth and does not contain any meat, making it perfectly vegetarian-friendly.
Can I make this soup vegan?
To make a vegan version, substitute the cheddar cheese with a vegan cheese alternative and use coconut cream or a plant-based cream instead of heavy cream. Just be sure to use a vegetable broth that is free of animal products.
How can I make the soup thicker or thinner?
For a thicker soup, add less broth or let the soup simmer longer to reduce. To thin it out, simply add more broth or cream until you reach your desired consistency.
What herbs work well besides thyme?
Rosemary and parsley are excellent alternatives that complement potatoes and garlic beautifully, giving your soup a slightly different herbal twist.
Final Thoughts
There is something truly comforting about a warm bowl of Cheddar Garlic Herb Potato Soup Recipe. With its creamy texture, bold cheese flavor, and fresh herb notes, this soup has a way of making any day better. I encourage you to try this recipe and make it your own—once you do, it might just become a favorite in your kitchen too!
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Cheddar Garlic Herb Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Featuring diced russet potatoes, sharp cheddar cheese, minced garlic, and fresh thyme, it boasts a rich, savory flavor balanced by the smooth texture of heavy cream. Garnished with chopped chives or croutons, this soup makes a hearty meal that’s simple to prepare on the stovetop.
Ingredients
Vegetables
- 4 medium-sized russet potatoes, peeled and diced
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Dairy
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
Liquids & Oils
- 4 cups vegetable broth
- 2 tablespoons olive oil
Seasonings
- Salt and pepper to taste
Garnish (optional)
- Chopped chives
- Croutons
Instructions
- Prepare the ingredients: Begin by peeling and dicing the russet potatoes into medium-sized cubes to ensure even cooking. Chop the onion finely, and mince the garlic cloves. If using fresh thyme, strip the leaves from the stems.
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, cooking until they become fragrant and translucent, about 3-5 minutes, stirring occasionally to prevent burning.
- Add potatoes and broth: Add the diced potatoes and pour in the vegetable broth. Stir in the fresh or dried thyme, then season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup: Use an immersion blender to puree the soup until smooth and creamy, leaving some small chunks if you prefer texture. Alternatively, transfer portions to a blender, being careful with the hot liquid, and blend until smooth.
- Add cheese and cream: Return the blended soup to the pot if needed, then stir in the shredded sharp cheddar cheese and the heavy cream. Heat gently over low heat, stirring frequently until the cheese melts completely and the soup is heated through. Avoid boiling to prevent curdling.
- Adjust seasoning and serve: Taste the soup and add additional salt or pepper as needed. Ladle into bowls and garnish with chopped chives or croutons if desired. Serve hot for a cozy, satisfying meal.
Notes
- Russet potatoes are preferred for their ability to break down and create a creamy texture, but Yukon Gold can be used for a slightly different flavor and texture.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
- To make this soup vegan, replace cheese and heavy cream with plant-based alternatives and use vegetable broth as indicated.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding cooked bacon or ham can enhance the flavor for non-vegetarian visitors.
