Hearty Cheddar Garlic Herb Potato Soup
A comforting soup featuring the magical combination of cheddar, garlic, and herbs, perfect for chilly evenings and family gatherings.
Ingredients
Base Ingredients
- 4 medium-sized potatoes, peeled and diced Go for russets for a creamier texture.
- 1 medium onion, finely chopped Sweet onions add a wonderful depth.
- 4 cloves garlic, minced Fresh garlic infuses the soup with warmth.
- 4 cups vegetable or chicken broth Use homemade if you can; it makes a world of difference.
- 1 cup heavy cream Substitute with half-and-half for a lighter option.
- 2 cups shredded sharp cheddar cheese The sharper the cheddar, the more flavorful the soup!
- 1 teaspoon dried thyme Fresh thyme works beautifully if you have it on hand.
- Salt and pepper, to taste
- Chopped fresh chives or parsley for garnish A sprinkle adds color and freshness.
Instructions
Preparation
- In a large pot, melt a tablespoon of butter over medium heat. Once sizzling, add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, being careful not to brown it too much.
- Toss the diced potatoes into the pot and mix well for 2-3 minutes.
- Add the vegetable or chicken broth and bring to a gentle boil. Reduce to a simmer and cook for about 15-20 minutes, until the potatoes are tender.
- Optional: Use an immersion blender to puree the soup to your desired consistency, or leave it chunky.
- Stir in the heavy cream, cheddar cheese, thyme, and season with salt and pepper.
- Ladle into bowls and top with fresh chives or parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, adding broth or cream if it thickens. Can be frozen for up to 3 months without garnishes.