Creamy cheddar garlic herb potato soup served in a bowl with fresh herbs
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Cheddar Garlic Herb Potato Soup

BySam
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Introduction

There’s something undeniably comforting about a warm bowl of soup, especially on those crisp fall evenings when the leaves dance in hues of orange and gold. My journey to discover the perfect potato soup began on a chilly Sunday afternoon when my family was gathered around the table, reminiscing about childhood memories over steaming bowls of creamy goodness. As I watched my grandmother stir together a pot of soup filled with earthy potatoes and fragrant herbs, I knew I was witnessing something magical. Inspired by her warmth and expertise, I created my own version: a Hearty Cheddar Garlic Herb Potato Soup that combines warmth, robust flavors, and a touch of nostalgia.

This soup is rich and creamy, with the sharpness of cheddar cheese dancing harmoniously with the earthiness of garlic and fresh herbs. It’s become a staple in my home a recipe that not only nourishes us physically but also warms our souls. Each spoonful reminds me of those cherished family gatherings, making it all the more special.

Why make this Recipe

This Hearty Cheddar Garlic Herb Potato Soup is not just any potato soup; it embodies the essence of comfort food. It’s quick to prepare, hearty enough to satisfy even the hungriest of bellies, and it’s a hit with both kids and adults alike. Plus, with fresh garlic and herbs, it’s not only delicious but also contains wholesome ingredients that you can feel good about serving your family. If you’re in search of a recipe that delivers rich flavors without the fuss, this soup is sure to become a cherished addition to your fall and winter meals.

Ingredients

For the Soup Base:

  • 4 large russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced (use fresh for better flavor)
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 1 ½ cups heavy cream (for a lighter version, use whole milk)
  • 1 cup sharp cheddar cheese, shredded (freshly grated for best melt)
  • 2 tablespoons olive oil or butter

For Seasoning:

  • 1 teaspoon dried thyme (or 2 teaspoons fresh)
  • 1 teaspoon dried rosemary (or 2 teaspoons fresh)
  • Salt and freshly ground black pepper, to taste

For Garnish:

  • Chopped fresh parsley or chives
  • Additional cheese, for topping

Instructions

Step 1: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 3-5 minutes until it becomes translucent and slightly golden. This step builds the soup’s aromatic base.

Step 2: Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn. The fragrance of garlic will fill your kitchen an irresistible invitation to enjoy what’s to come!

Step 3: Add the diced potatoes, broth, thyme, and rosemary to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Step 4: Once the potatoes are soft, use a potato masher or immersion blender to mash the mixture slightly, creating a creamy texture while leaving some chunks for heartiness.

Step 5: Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted. Season with salt and pepper to taste. Allow this to simmer for an additional 5 minutes for the flavors to meld beautifully.

Step 6: Ladle the soup into bowls, garnish with fresh herbs and a sprinkle of extra cheddar cheese, if desired. Serve immediately and enjoy the delightful aromas wafting through your home.

Pro Tips and Variations

  • Extra Creamy: For a thicker soup, add an additional potato or two and increase the cream slightly.
  • Cheese Variations: Try using different cheeses like Gruyère or a smoked cheese for added flavor complexity.
  • Herbal Twist: Experiment with different herbs it’s delightful with a splash of dill or a pinch of paprika for a smokey note.
  • Freezing: If you have leftovers, store them in an airtight container for up to 3 months. Reheat gently on the stove, adding a splash of broth to restore creaminess.

Serving Suggestions

This soup is a complete meal on its own but pairs beautifully with a crisp green salad or warm, crusty bread for dipping. Pour a glass of crisp white wine or sparkling water with lemon for a refreshing contrast. For a cozy presentation, serve in rustic bowls topped with a sprinkle of fresh parsley and an extra drizzle of cream.

FAQs

Can I make this recipe ahead of time?
Absolutely! The flavors deepen when made a day ahead. Just reheat gently before serving.

Can I freeze the leftovers?
Yes! Store in airtight containers for up to 3 months. Just remember to thaw in the refrigerator before reheating.

What can I use instead of heavy cream?
You can substitute whole milk or a non-dairy milk for a lighter option. Just keep in mind that it may affect the creaminess.

How do I prevent the dish from becoming watery?
Adding more potatoes and allowing them to break down will help create a thicker soup. Avoid using excessive liquid when measuring your broth.

Can I make this vegetarian or dairy-free?
Yes! Use vegetable broth and omit the cheese or substitute it with a dairy-free cheese option.

Conclusion

The Hearty Cheddar Garlic Herb Potato Soup is more than just a meal; it’s an experience. Each bowl warms you from the inside out, igniting memories of family, laughter, and love. It’s a recipe that’s perfect for sharing whether you’re hosting a gathering, feeding a family, or simply enjoying a quiet evening at home. I encourage you to step into your kitchen, create this comforting dish, and share your results. Let’s continue to spread warmth and joy, one delicious bowl of soup at a time!

Creamy cheddar garlic herb potato soup served in a bowl with fresh herbs

Hearty Cheddar Garlic Herb Potato Soup

A rich and creamy soup that combines sharp cheddar cheese with earthy potatoes and fragrant herbs, perfect for cozy fall evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 4 large russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced use fresh for better flavor
  • 4 cups chicken or vegetable broth low-sodium recommended
  • 1.5 cups heavy cream for a lighter version, use whole milk
  • 1 cup sharp cheddar cheese, shredded freshly grated for best melt
  • 2 tablespoons olive oil or butter
For Seasoning
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 1 teaspoon dried rosemary or 2 teaspoons fresh
  • Salt and freshly ground black pepper to taste
For Garnish
  • Chopped fresh parsley or chives
  • Additional cheese for topping

Method
 

Preparation
  1. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for 3-5 minutes until it becomes translucent and slightly golden.
  2. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
  3. Add the diced potatoes, broth, thyme, and rosemary to the pot. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
  4. Once the potatoes are soft, use a potato masher or immersion blender to mash the mixture slightly, creating a creamy texture while leaving some chunks for heartiness.
  5. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted. Season with salt and pepper to taste.
  6. Allow this to simmer for an additional 5 minutes for the flavors to meld beautifully.
  7. Ladle the soup into bowls, garnish with fresh herbs and a sprinkle of extra cheddar cheese, if desired. Serve immediately.

Notes

For a thicker soup, add an additional potato or two and increase the cream slightly. Try using different cheeses like Gruyère for added flavor. Freeze leftovers in an airtight container for up to 3 months.

Sam
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