Hearty Cheddar Garlic Herb Potato Soup
A comforting and creamy potato soup with sharp cheddar cheese and fragrant herbs, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream (use dairy-free alternatives if needed)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
Preparation
- Start by peeling and dicing your potatoes. Chop the onion and mince the garlic. Set everything aside in separate bowls.
Cooking
- In a large pot, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until the onions are translucent, about 3-5 minutes.
- Add the diced potatoes to the pot and stir to coat them in the oil and flavors. Pour in the vegetable broth. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are fork-tender, stir in the milk or cream. Using a potato masher or an immersion blender, gently mash some of the potatoes to achieve your desired thickness while leaving some chunks for texture. Then, add the shredded cheddar cheese, stirring until melted and creamy.
- Stir in the chopped parsley, thyme, and season with salt and pepper to taste. Serve hot, garnished with additional cheese or herbs if desired.
Notes
For a creamier soup, use heavy cream; for a lighter version, opt for almond or oat milk. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. When reheating, add a splash of milk or broth.