Cheddar Garlic Herb Potato Soup
There’s something incredibly comforting about a warm bowl of cheddar garlic herb potato soup. I first encountered this gem on a chilly weekday evening when the weather was dreary, and I craved something rich and filling. This soup combines creamy cheddar, aromatic garlic, and fresh herbs, making it a delightful way to transform humble potatoes into a comforting dish. Whether you’re hosting a family dinner or enjoying a cozy night in, this recipe is a sumptuous choice that’s bound to leave your taste buds rejoicing.
Why you’ll love this dish
There are countless reasons to whip up this cheddar garlic herb potato soup. For starters, it’s incredibly straightforward, making it a perfect candidate for a weeknight meal or a chilly weekend lunch. This soup is not only budget-friendly, utilizing simple ingredients found in most kitchens, but it’s also a crowd-pleaser for people of all ages. Kids love the creamy texture, while adults appreciate the layered flavors of garlic and herbs. Plus, it’s a great way to sneak in some veggies!
"This soup was a game-changer! Creamy, flavorful, and super easy to make. My kids ask for it at least once a week!" – Emily R.
How this recipe comes together
Preparing this cheddar garlic herb potato soup involves just a few simple steps. You’ll start by sautéing aromatics, then add in your potatoes and broth, before blending everything into a creamy delight. If you’re after a quick meal that still feels special, this soup delivers on all fronts. With just about 30 minutes of active cooking time, you’ll have a delicious dish that warms the soul.
What you’ll need
Here’s what’s on your shopping list for this heartwarming soup:
- 2 lbs potatoes, peeled and diced
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (such as thyme or rosemary)
- Salt and pepper to taste
- Chopped parsley for garnish
Feel free to swap out the cheddar for a different cheese if you desire; gouda or pepper jack can offer a unique twist.
Step-by-step instructions
Let’s dive into the cooking process! Follow these easy steps for perfect cheddar garlic herb potato soup:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions turn translucent and fragrant.
- Stir in the diced potatoes along with your choice of broth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
- Once the potatoes are cooked, use an immersion blender to puree the soup to your preferred consistency—smooth or chunky, it’s entirely up to you!
- Stir in the heavy cream, shredded cheddar cheese, and dried herbs. Season generously with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes so the cheese fully melts and gets deliciously incorporated.
- Serve hot, garnished with fresh chopped parsley for a splash of color and flavor.
How to serve it
While this soup is delightful served on its own, you can elevate your meal by pairing it with some crunchy garlic bread or a side salad dressed with a zesty vinaigrette. A sprinkle of extra cheese or crispy bacon bits on top adds a lovely touch, making it visually appealing and even more indulgent.
Storage and reheating tips
Leftovers? You’ve got options! Store any unwanted soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring frequently so it doesn’t scorch. This soup can last in the freezer as well—just allow it to cool completely before transferring it to a freezer-safe container. It will keep well for about 2-3 months.
Helpful cooking tips
Here are some extra tips to ensure your soup turns out perfectly:
- Want more depth of flavor? Consider adding a splash of white wine after sautéing the onion and garlic.
- If you don’t have an immersion blender, a regular blender works too but be sure to let the soup cool slightly before blending, to avoid any splatter.
- For added texture, reserve some diced potatoes before blending and stir them back into the soup after blending for a delightful surprise.
Creative twists
Feeling adventurous? Here are some fun variations to consider:
- Substitute some of the potatoes for cauliflower for a lighter version.
- Add in cooked sausage or crispy bacon for a meaty twist.
- For a spicy kick, toss in some diced jalapeños or a sprinkle of red pepper flakes.
FAQ
What is the prep time for Cheddar Garlic Herb Potato Soup?
Prep time is about 10 minutes, while cooking time adds another 20-25 minutes, making it a total of around 35-40 minutes from start to finish.
Can I make this soup in advance?
Absolutely! This soup can be made a day ahead, just be sure to store it properly in the fridge and reheat gently.
Is it possible to make this recipe dairy-free?
Yes! You can swap the heavy cream for full-fat coconut milk and use dairy-free cheese alternatives to achieve a similar creamy texture.
With its creamy goodness and savory flavors, this cheddar garlic herb potato soup is bound to become a favorite in your home. Give it a try and see for yourself!
Cheddar Garlic Herb Potato Soup
Ingredients
Main ingredients
- 2 lbs potatoes, peeled and diced
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can be substituted with full-fat coconut milk for dairy-free
- 2 cups shredded cheddar cheese Can be substituted with another cheese like gouda or pepper jack
- 2 tablespoons olive oil
- 1 tablespoon dried herbs (such as thyme or rosemary)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions turn translucent and fragrant.
- Stir in the diced potatoes along with your choice of broth. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, use an immersion blender to puree the soup to your preferred consistency—smooth or chunky.
- Stir in the heavy cream, shredded cheddar cheese, and dried herbs. Season generously with salt and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes so the cheese fully melts and incorporates.
- Serve hot, garnished with fresh chopped parsley for added color and flavor.
