Creamy Cheddar Garlic Herb Potato Soup Recipe

Creamy Cheddar Garlic Herb Potato Soup is a comforting dish perfect for chilly days. It’s hearty, flavorful, and easy to make, making it a great choice for a family meal or casual get-together. The combination of creamy cheddar, garlic, and herbs creates a rich taste that will have everyone coming back for seconds. Plus, it’s packed with potatoes, making it filling and satisfying.

How to Make Creamy Cheddar Garlic Herb Potato Soup

Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tbsp butter
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Melt butter in a large pot over medium heat. Add onion and garlic, and sauté until softened.
2. Add diced potatoes and broth. Bring to a boil.
3. Reduce heat and simmer until potatoes are tender.
4. Use a potato masher to slightly break down the potatoes for a creamy texture.
5. Stir in heavy cream, cheddar cheese, thyme, and rosemary. Cook until cheese melts and soup thickens.
6. Season with salt and pepper. Garnish with fresh parsley before serving.

How to Serve Creamy Cheddar Garlic Herb Potato Soup

Serve this delicious soup hot in bowls. You can pair it with crusty bread or a fresh salad for a full meal. Top each bowl with extra shredded cheese or a sprinkle of fresh herbs like parsley for added flair.

How to Store Creamy Cheddar Garlic Herb Potato Soup

If you have leftovers, let the soup cool completely. Then, store it in an airtight container in the refrigerator. It can last for about 3 to 5 days. To reheat, warm it on the stove or in the microwave until hot. You may need to add a bit of broth or water to loosen it up since it can thicken when stored.

Tips to Make Creamy Cheddar Garlic Herb Potato Soup

• Choose russet potatoes for a fluffy texture or Yukon golds for a creamier taste.
• For extra flavor, consider adding crispy bacon bits on top before serving.
• Feel free to add more vegetables like carrots or celery for added nutrition and flavor.

Variation

You can easily customize this soup by adding different herbs or spices. For a spicy kick, add a pinch of cayenne pepper or some chopped jalapeños. For a lighter option, substitute half of the heavy cream with milk or a non-dairy alternative.

FAQs

Can I freeze Creamy Cheddar Garlic Herb Potato Soup?
Yes, you can freeze the soup. Store it in freezer-safe containers, and it will keep for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.

Can I use fresh herbs instead of dried herbs?
Absolutely! You can use fresh thyme and rosemary. Use about three times the amount of fresh herbs compared to dried ones since they are less concentrated.

What can I serve with potato soup?
This soup pairs well with a green salad, grilled cheese sandwiches, or homemade bread. It is a complete meal on its own, but these sides can elevate your dining experience!

Creamy Cheddar Garlic Herb Potato Soup Recipe

This comforting Creamy Cheddar Garlic Herb Potato Soup is a hearty and flavorful dish, perfect for a cozy meal. Loaded with tender potatoes, aromatic garlic and herbs, and rich cheddar cheese, it's a bowl of pure deliciousness.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Soup Base

• 2 lb Potatoes, peeled and diced
• 4 tbsp Unsalted butter
• 1 medium Yellow onion, chopped
• 4 cloves Garlic, minced
• 1/4 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Milk (whole or 2%)
• 1/2 cup Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary, crushed

Garnish

• 2 tbsp Fresh chives, chopped for garnish
• 1/4 cup Crispy bacon bits optional, for garnish

Equipment

• Large pot
• Wooden spoon or whisk
• Measuring cups and spoons
• Knife and cutting board
• Potato peeler
• Immersion blender or regular blender
• Grater (for cheese)

Method

 

Instructions

1. In a large pot, melt butter and sauté onion until softened. Add garlic and cook for another minute until fragrant.
2. Stir in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in chicken broth and milk until smooth, then bring to a gentle simmer.
3. Add diced potatoes, salt, pepper, thyme, and rosemary to the pot. Cook until potatoes are tender, about 15-20 minutes.
4. Remove a portion of the soup, blend it until smooth, then return to the pot to thicken. Alternatively, use an immersion blender directly in the pot.
5. Stir in heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy. Do not boil after adding cheese.
6. Taste and adjust seasonings as needed. Serve hot, garnished with fresh chives and optional bacon bits.

Notes

For an extra kick, add a pinch of cayenne pepper with the seasonings. Garnish with extra fresh chives or crumbled bacon bits for added texture and flavor.