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
Scale
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.
