Hearty Cheddar Garlic Herb Potato Soup
A comforting and creamy potato soup with sharp cheddar, garlic, and herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large russet potatoes The stars of the show; they’ll become tender and creamy.
- 1 medium onion, diced Adds a sweet base note that enhances the overall flavor.
- 4 cloves garlic, minced The aromatic touch that brings depth and richness.
- 3 cups vegetable broth Use homemade if possible for an extra boost of flavor.
- 1 cup heavy cream For a luscious, creamy texture; substitute half and half for a lighter version.
- 2 cups sharp cheddar cheese, shredded Feel free to experiment with other cheeses.
- 1 teaspoon dried thyme Or use fresh thyme if you have it!
- to taste Salt and pepper Season to taste.
- for garnish Fresh parsley, chopped A pop of color and freshness.
Instructions
Preparation
- In a large pot over medium heat, melt a tablespoon of butter (or olive oil) and add your diced onion. Sauté until translucent, about 5 minutes.
- Add the minced garlic, stirring until fragrant (around 1 minute).
- Toss in the cubed potatoes and stir to coat with the onion and garlic mixture. Let them cook for about 2-3 minutes.
- Add the vegetable broth to the pot, bringing everything to a gentle boil. Once boiling, reduce the heat and simmer uncovered for 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until creamy but still chunky. If it’s too thick, add more broth to reach your desired consistency.
- Return the blended soup to the pot over low heat. Add the heavy cream, shredded cheddar, and dried thyme. Stir well until the cheese has fully melted.
- Ladle the soup into bowls and garnish with chopped parsley.
Notes
For variations, add crumbled bacon or crispy shallots. Use cauliflower for a lighter version or add leafy greens before serving.