Cheddar Garlic Herb Potato Soup
A creamy and flavorful soup made with hearty potatoes, robust garlic, fresh herbs, and cheesy goodness. It's the perfect comfort food for chilly evenings!
Ingredients
Ingredients
- 4 medium potatoes, diced Use starchy potatoes like Russets or Idaho for a creamy texture.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Add before serving, do not boil vigorously after.
- 1 cup sharp cheddar cheese, shredded Can substitute with Gruyère or Monterey Jack.
- 1 teaspoon dried thyme Feel free to swap with fresh herbs like parsley or dill.
- 1 tablespoon olive oil
- to taste Salt and pepper
- Fresh chives for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and stir for an additional minute until fragrant.
Cooking
- Add the diced potatoes to the pot, followed by the vegetable broth and dried thyme.
- Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
- Use an immersion blender to purée the soup until smooth, or blend only half for a chunkier texture.
- Pour in the heavy cream and stir in the shredded cheddar cheese.
- Continue to cook on low heat until the cheese has melted and the soup is heated through. Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with fresh chives if desired.
- Enjoy with a slice of crusty bread for the ultimate comfort meal!
Notes
Got leftovers? Store in an airtight container in the refrigerator for up to 3 days. For freezing, do so before adding cream and cheese. Can last for up to 3 months—thaw in the fridge overnight and add remaining ingredients before reheating.