Cheddar Garlic Herb Potato Soup

$- Potatoes: I use 4 medium-sized potatoes, peeled and diced. Potatoes give the soup a creamy base. They also add a hearty texture that makes every spoonful satisfying. Choose a starchy type, like Russet or Yukon Gold, for the best results. - Cheese and Cream Options: I like to use 1 cup of sharp cheddar cheese, shredded. It gives the soup a rich flavor. For creaminess, I often add 1 cup of heavy cream. If you want a dairy-free option, coconut cream works well too. Both options help create a smooth and velvety texture. - Herbs and Seasonings: I add 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary for flavor. These herbs enhance the soup’s aroma and taste. Don’t forget salt and pepper to make the flavors pop. Fresh chives are perfect for garnish, adding a nice color and a mild onion taste. This combination of ingredients creates a comforting and delicious bowl of Cheddar Garlic Herb Potato Soup. {{ingredient_image_1}} 1. Sautéing onions and garlic Start by heating the olive oil in a large pot over medium heat. Add the diced onions. Cook them until they turn translucent, about 5 minutes. Then, stir in the minced garlic. Cook for 1 more minute. You want the garlic to smell great! 2. Cooking potatoes and broth Now, add the diced potatoes and vegetable broth to the pot. Add in the dried thyme, rosemary, salt, and pepper. Bring everything to a boil. Once it boils, lower the heat. Let it simmer for 20-25 minutes. Check if the potatoes are tender with a fork. 3. Blending and adding cream and cheese Use an immersion blender to blend the soup until it is smooth. If you like it chunkier, blend only half. Next, stir in the heavy cream and shredded cheddar cheese. Heat it gently while stirring. Make sure the cheese melts well. Taste and add more salt and pepper if needed. To make the perfect potato soup, focus on the texture. Blend until smooth for a creamy base. If you like it chunkier, blend only half. This gives you a nice mix of creamy and hearty. Tasting is key! Start with the basic salt and pepper. After adding the cheese, taste again. You might need a bit more salt or pepper. If you want it more herby, add a pinch of thyme or rosemary. Each bite should burst with flavor. For smooth cheese, use room-temperature cheese. This helps it melt better in the warm soup. Stir the cheese in slowly over low heat. Avoid boiling after adding cheese to keep it creamy. Follow these tips, and you’ll have a rich, cheesy soup every time! Pro Tips Use Yukon Gold Potatoes: These potatoes have a creamy texture and a buttery flavor that enhances the overall richness of the soup. Adjust the Thickness: If you prefer a thicker soup, reduce the amount of broth or blend more of the potatoes for a creamier consistency. Cheese Options: Experiment with different cheeses like Gruyère or Fontina for a unique flavor profile in your soup. Garnishing Ideas: Top with crispy bacon bits or a drizzle of truffle oil for an upscale touch that elevates the dish. {{image_2}} You can tweak this soup to fit your needs. If you want a dairy-free version, swap heavy cream for coconut cream. It gives a nice, rich flavor without dairy. You can also add more veggies. Carrots or celery can bring extra taste and color. If you want protein, try adding cooked chicken or bacon. This adds heartiness and makes it more filling. Different herbs can change the soup's flavor. For a fresh taste, try adding parsley or dill. These herbs brighten up the dish and make it more unique. If you like heat, add a pinch of cayenne or red pepper flakes. This will spice things up and add an exciting kick. You can adjust these spices to your liking, making the soup your own. To keep your cheddar garlic herb potato soup fresh, follow these tips. First, allow the soup to cool completely. This step helps prevent condensation in the storage container. Then, transfer the soup to an airtight container. Store it in the fridge if you plan to eat it within three days. Make sure to label it with the date. If you want to keep it longer, freezing is a great option. For freezing, use freezer-safe containers or zip-top bags. Leave some space at the top of the container, as the soup will expand when frozen. The soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. When you’re ready to enjoy your soup again, here are the best methods to reheat it. Use the stove for even heating. Pour the soup into a pot and warm it over medium heat. Stir often to prevent sticking. This method keeps the flavor intact. If you're short on time, you can use the microwave. Pour the soup into a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. This helps it heat evenly. To ensure quality after reheating, check the texture and flavor. If the soup seems too thick, add a splash of broth or cream. Stir well to combine. Always taste and adjust the seasoning if needed. Enjoy your comforting soup just as much as the first time! Yes, you can use many types of cheese. For a milder taste, try Monterey Jack. You can also use Gruyère for a rich flavor. If you want a sharper bite, consider using aged cheddar. Mixing cheeses creates a unique taste. Just remember to adjust the amount based on the cheese's strength. To make this soup vegetarian, replace the vegetable broth with a homemade version. Use water and add extra herbs and spices to boost flavor. Ensure your cheese is vegetarian-friendly. Many cheeses are made without animal rennet, so check the label. This way, you keep the soup tasty and meat-free. This soup pairs well with many sides. A fresh green salad adds crunch and balance. You can also serve it with warm, crusty bread. Grilled cheese sandwiches complement the soup nicely. For a light option, try some roasted veggies. These sides enhance the comfort of the soup. This blog post covered essential aspects of making Cheddar Garlic Herb Potato Soup, from ingredients to storage. You learned how potatoes, cheese, and herbs work together to create flavor. We explored preparation steps like sautéing onions and blending, plus tips to ensure the perfect texture. I highlighted fun variations to suit your taste, including dairy-free options or region-specific spices. In the end, enjoy experimenting with this soup. It’s a comforting dish that brings warmth to any table. Happy cooking!$

Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup infused with cheddar cheese, garlic, and herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 medium-sized potatoes, peeled and diced
1 cup sharp cheddar cheese, shredded
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a dairy-free option)
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste salt and pepper
for garnish fresh chives

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced potatoes, vegetable broth, thyme, rosemary, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Stir in the heavy cream and shredded cheddar cheese. Allow the soup to gently heat through while stirring until the cheese is melted and well combined. Adjust seasoning with more salt and pepper if desired.
Serve hot, garnished with fresh chives and extra cheddar cheese if desired.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.

Keyword cheddar, garlic, herb, potato, soup