Cheddar Garlic Herb Potato Soup

$For delicious Cheddar Garlic Herb Potato Soup, you will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded These ingredients create a rich and creamy base for the soup. The potatoes give it body while the cheddar adds a cheesy depth. To bring out the best flavors, use: - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste These herbs add warmth and aroma. Thyme offers a slight earthiness, while rosemary gives a fresh note. Adjust salt and pepper to match your taste. For a lovely finish, consider: - Fresh chives, chopped (for garnish) - Additional shredded cheese Garnishing with chives adds color and a mild onion flavor. Extra cheese can make the soup even more indulgent. {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves. Sauté for about 5 minutes. You want the onion to turn translucent. The garlic adds a nice aroma. This step builds the soup's rich flavor. Next, add 4 large peeled and diced russet potatoes to the pot. Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary. Stir everything together and cook for another 2-3 minutes. This helps the herbs release their oils. Now, pour in 4 cups of vegetable broth. Bring it to a boil, then reduce the heat and let it simmer. Cook for 15-20 minutes until the potatoes are tender. Once the potatoes are soft, it's time to blend. Use a potato masher or an immersion blender. Partially mash the potatoes, leaving some chunks for texture. This gives your soup a hearty feel. Now, stir in 1 cup of heavy cream and 2 cups of shredded sharp cheddar cheese. Mix until the cheese melts and the soup is creamy. Don't forget to season with salt and pepper to taste. Allow the soup to simmer for another 5-10 minutes before you serve it. This final simmer helps all the flavors meld together beautifully. To get the best creamy texture, start by using a potato masher or an immersion blender. After cooking the potatoes, mash them just a bit. You want some chunks left for texture. This gives the soup depth and heartiness. If you want it smoother, blend longer, but keep it slightly chunky. You can boost the flavor of your soup with a few tweaks. Try adding a pinch of cayenne pepper for heat. A splash of lemon juice can brighten the taste. You can also swap the heavy cream for half-and-half for a lighter option. If you love herbs, add fresh thyme or rosemary instead of dried. This will give your soup a fresh taste. Garnishing makes your soup look inviting. Top each bowl with extra shredded cheddar cheese. A sprinkle of fresh chives adds a nice touch and color. You can also serve the soup with crusty bread on the side for dipping. This makes for a cozy meal that looks great too. Pro Tips Use Fresh Herbs: Fresh thyme and rosemary will elevate the flavor of your soup compared to dried herbs. Cheese Selection: Experiment with different types of cheese, like Gruyère or a smoked cheddar, for a unique twist. Adjust Consistency: If you prefer a thicker soup, reduce the broth or add more potatoes; for a thinner soup, add more broth or cream. Garnish Creatively: Besides chives, consider adding crispy bacon bits or a dollop of sour cream for extra flavor and texture. {{image_2}} You can make Cheddar Garlic Herb Potato Soup lighter. Swap heavy cream with low-fat cream or milk. This change keeps the soup creamy without all the fat. You can also use vegetable broth instead of regular broth. This simple switch adds flavor while making the soup healthier. Want to boost the taste? Add crispy bacon bits for a salty crunch. You can also mix in sautéed leeks for a sweet onion flavor. Different cheese types can change the soup’s taste, too. Try gouda or pepper jack for a unique twist. Each option adds depth to the dish. Making this soup vegan is easy. Replace heavy cream with coconut milk or cashew cream. Use vegetable broth and skip the cheese for a dairy-free option. If you need it gluten-free, ensure your broth is certified gluten-free. These tweaks help everyone enjoy this comforting soup. To keep your Cheddar Garlic Herb Potato Soup fresh, store it in an airtight container. Make sure the soup is cool before sealing the container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. When reheating, only heat what you need to avoid extra cooling and warming. You can freeze this soup for later use. First, let it cool completely. Next, pour it into a freezer-safe container. Leave some space at the top for the soup to expand. Seal the container tightly and label it with the date. To reheat, thaw it in the fridge overnight. Warm it gently on the stove or microwave, stirring often. If the soup seems thick, add a splash of broth or water. In the fridge, the soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. After that, the soup may lose flavor or texture. Always check for signs of spoilage, like off smells or changes in color. Enjoy your creamy comfort food whenever the mood strikes! Yes, you can make this soup ahead of time. To do this, follow these tips: - Cook the soup as directed. - Let it cool completely. - Store it in an airtight container in the fridge for up to three days. - Reheat gently on the stove. Add a splash of broth if it thickens too much. Making it ahead gives the flavors time to blend. It’s a great option for busy days. For this recipe, I recommend using russet potatoes. They are starchy and creamy, perfect for a smooth soup. Here are a few reasons why russets work well: - They break down easily, adding creaminess. - Their flavor pairs well with garlic and cheese. - They create a hearty texture that fills you up. Other good options are Yukon Gold or red potatoes. They add a different taste and texture. To make this soup vegetarian or vegan, you can easily swap out a few ingredients: - Use vegetable broth instead of chicken broth. - Replace heavy cream with canned coconut milk or cashew cream. - Use vegan cheese or nutritional yeast instead of cheddar. These swaps keep the soup rich and tasty while making it suitable for different diets. Enjoy your creamy bowl of goodness! This blog post covered all you need for Cheddar Garlic Herb Potato Soup. We looked at key ingredients like potatoes, cream, and seasonings. You learned a step-by-step method for making the soup. Tips helped you achieve the perfect texture and flavor. Variations and storage options offer you flexibility. With these instructions, you can create a tasty dish that suits your needs. Enjoy this comforting soup and share it with family and friends. You’ll impress everyone with your skills and delicious flavors.$

Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup enriched with sharp cheddar cheese and aromatic herbs.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine American

Servings 6

Ingredients

4 large russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh chives, chopped

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Stir in the diced potatoes, dried thyme, and dried rosemary. Cook for another 2-3 minutes, allowing the herbs to release their aroma.
Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the potatoes are tender.
Once the potatoes are cooked, use a potato masher or immersion blender to partially mash the potatoes, creating a creamy texture while leaving some chunks for depth.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Allow the soup to simmer for an additional 5-10 minutes before serving, stirring occasionally.

Notes

Ladle the soup into bowls and top with additional shredded cheddar cheese and a sprinkle of chopped chives for a pop of color. Serve with crusty bread on the side for dipping.

Keyword cheddar, garlic, herb, potato, soup