Cheddar Garlic Herb Potato Soup: A Comforting Creamy Delight
Potato soup recipes are always a hit for cozy meals, and this cheddar garlic herb potato soup takes it to the next level. Imagine a creamy base made from tender potatoes, sharp cheddar cheese, fresh garlic, and a blend of herbs like thyme and rosemary.
This hearty soup combines the earthy flavors of root vegetables with the tang of melted cheese, creating a dish that’s perfect for cold days or simple weeknight dinners. If you’re looking for easy soup recipes that use common pantry staples, this one fits right in. It’s loaded with natural ingredients that boost flavor without much fuss.
Why You’ll Love This Cheddar Garlic Herb Potato Soup Recipe
This soup stands as a go-to comfort food because of its rich, savory profile. The combination of cheddar cheese and garlic adds a bold kick, while herbs bring freshness to balance the creaminess. Potatoes act as the main filler, making it filling and budget-friendly. Unlike basic potato soups, this version includes cheese for extra indulgence and herbs for aroma.
Key benefits include:
- Quick prep time: Most of the work is simmering, so it’s beginner-friendly.
- Versatile serving: Pair it with crusty bread, salads, or even as a starter for larger meals.
- Nutritious twist: Potatoes provide potassium and fiber, and herbs add antioxidants.
Many home cooks search for creamy potato soup ideas, and this recipe delivers with its simple method. It’s inspired by classic loaded baked potato flavors but in soup form, ideal for fall and winter gatherings.
Ingredients for Cheddar Garlic Herb Potato Soup
Gathering the right ingredients is key to nailing this recipe. You’ll need fresh produce and basic dairy items. Here’s the full list, measured for precision:
Main Ingredients
- 2 pounds russet potatoes, peeled and diced into 1-inch cubes (about 4-5 medium potatoes)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium preferred for better control of salt)
- 2 cups shredded sharp cheddar cheese (use freshly grated for smoother melt)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Herbs and Seasonings
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 bay leaf (optional, for deeper flavor)
- Fresh parsley, chopped, for garnish (about 2 tablespoons)
These items create the signature taste of cheddar garlic herb potato soup. Russet potatoes work best because they break down into a creamy texture during cooking. If you want variations, swap in Yukon gold potatoes for a waxier bite or add bacon bits for a non-vegetarian version.
Step-by-Step Instructions: How to Make Cheddar Garlic Herb Potato Soup
Follow these clear steps to prepare your soup. Use a large pot or Dutch oven for even cooking. We’ll break it down into prep, cooking, and finishing.
Step 1: Prepare the Ingredients
Start by washing and peeling the potatoes, then dice them evenly. This ensures they cook at the same rate. Chop the onion and mince the garlic. Measure out the herbs and shred the cheese. Having everything ready makes the process smooth.
Step 2: Sauté the Aromatics
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onion and cook for 3-4 minutes until it turns soft and translucent. Stir occasionally to avoid burning.
- Stir in the minced garlic and cook for 1 minute more. The garlic will release its fragrance, forming the base flavor for your creamy potato soup.
This step builds the savory foundation. If you like more heat, add a pinch of red pepper flakes here.
Step 3: Cook the Potatoes
- Add the diced potatoes to the pot. Stir them with the onion and garlic mixture for 2 minutes to coat.
- Pour in the vegetable broth, thyme, rosemary, and bay leaf. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer uncovered. Cook for 15-20 minutes, or until the potatoes are fork-tender. Stir every 5 minutes to prevent sticking.
The broth infuses the potatoes with herb flavors, creating that essential depth in cheddar herb potato soup.
Step 4: Blend for Creaminess
- Remove the bay leaf if you used one.
- Use an immersion blender to puree about half of the soup directly in the pot. This keeps some chunks for texture while making it creamy. If you don’t have an immersion blender, transfer half to a regular blender, puree, and return to the pot. Be careful with hot liquids.
- Stir in the heavy cream and shredded cheddar cheese. Cook on low heat for 3-4 minutes, stirring constantly until the cheese melts fully and the soup thickens. Do not boil, as this can cause the cheese to separate.
Season with salt and black pepper to taste. The result is a velvety cheddar potato soup with garlic and herb notes.
Step 5: Serve and Garnish
- Ladle the soup into bowls.
- Top each serving with chopped fresh parsley for a pop of color and extra freshness.
- Serve hot with optional sides like toasted bread or a side salad.
Total time: 45 minutes. This method yields a soup that’s thick yet spoonable, perfect for dipping.
Tips for the Best Cheddar Garlic Herb Potato Soup
To elevate your cooking, consider these practical pointers:
- Cheese choice: Sharp cheddar gives the best tang, but mild works for kids. Avoid pre-shredded cheese, as it has additives that affect melting.
- Herb freshness: Fresh herbs brighten the dish more than dried, but if using dried, add them early in cooking.
- Thickness control: For thicker soup, blend more potatoes. For thinner, add extra broth.
- Storage: Leftovers keep in the fridge for 3-4 days in an airtight container. Reheat gently on the stove with a splash of milk to restore creaminess. It freezes well for up to 2 months.
- Variations: Make it vegan by using plant-based cream and cheese alternatives. Add cooked bacon or leeks for extra layers.
These tips help troubleshoot common issues, ensuring your homemade potato cheddar soup turns out great every time.
Nutrition Information and Serving Suggestions
Each serving (about 1.5 cups) of this cheddar garlic herb potato soup provides roughly:
- Calories: 350
- Protein: 12g
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 3g
Values can vary based on exact ingredients. It’s a balanced meal with veggies and dairy, supporting energy needs. For pairings, try it with grilled cheese sandwiches or a green salad to round out the plate. This makes it a family-friendly option for dinner rotations.
FAQs
What potatoes are best for cheddar garlic herb potato soup?
Russet potatoes are ideal because they become creamy when cooked. Yukon gold potatoes offer a slightly firmer texture if you prefer some bite.
Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut milk and use dairy-free cheddar cheese. The flavor will shift slightly but remain comforting.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days. For freezing, portion into bags and thaw overnight before reheating.
Is this recipe gluten-free?
It is naturally gluten-free, as long as your vegetable broth is certified gluten-free. Check labels to confirm.
Can I add meat to the soup?
Absolutely. Stir in cooked bacon or ham after blending for a heartier version. Add it in step 4 to warm through.
Why does my cheese separate in the soup?
Cheese separates if the heat is too high. Always add it on low heat and stir well to incorporate smoothly.
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