Cheddar Garlic Herb Potato Soup

$To make this hearty soup, you need some key items: - 4 medium-sized potatoes, peeled and diced into 1-inch cubes - 1 cup sharp cheddar cheese, freshly shredded - 1 medium onion, finely diced - 3 cloves of garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 cup heavy cream (or coconut cream for a dairy-free alternative) - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste - Fresh chives, chopped, for garnish These ingredients work together to create rich flavors. The sharp cheddar adds depth, while the garlic brings warmth. You can customize your soup by adding a few extra items: - Cooked bacon bits for a smoky crunch - A splash of lemon juice for brightness - Extra herbs like parsley or dill for more flavor - Other veggies, such as carrots or celery, for added nutrients Feel free to mix these in to suit your taste. Each addition can change the soup's character. When selecting your ingredients, look for freshness and quality: - Choose firm, blemish-free potatoes for the best texture. - Use fresh garlic for stronger flavor. - Select high-quality cheddar cheese. Aged cheese often has a richer taste. - For broth, low-sodium options let you control the salt level. These choices enhance your soup's overall taste. Fresh and quality ingredients make a big difference! {{ingredient_image_2}} To start, grab a large pot. Warm the olive oil over medium heat. Add the finely diced onion. Sauté for about 5 minutes. The goal is to soften them until they are translucent. This step brings out their natural sweetness. Next, add the minced garlic. Cook it for another minute. You want the garlic to be fragrant and lightly golden. Be careful not to burn it, as that can change the flavor. Now it's time to add the diced potatoes to the pot. Pour in the vegetable broth. Don’t forget the dried thyme and dried rosemary! Sprinkle in a good pinch of salt and pepper. Bring the mixture to a boil. Then, reduce the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes. You want the potatoes to be soft enough to pierce with a fork. Once they are tender, take an immersion blender and carefully blend the soup. If you prefer a chunkier texture, blend only half. This gives a nice mix of smooth and hearty. After blending, stir in the heavy cream and shredded cheddar cheese. Mix well as you heat the soup gently. You want the cheese to melt into the creamy base. Taste it and adjust the seasoning, adding more salt and pepper if needed. Once it’s hot and ready, ladle the soup into bowls. Garnish with chopped fresh chives. For a special touch, sprinkle some extra cheddar cheese on top. Enjoy your flavorful dish! To get the best texture, blend the soup well. Use an immersion blender for a smooth mix. If you like chunks, blend only half. This gives you a nice mix of creamy and hearty bits. Remember, the key is to blend until you like the feel. Taste is everything in your soup. Add salt and pepper to brighten the flavor. Fresh herbs can make a big difference. If you have fresh thyme or rosemary, use them for more taste. Just remember to add them in small amounts. You can always add more later. Presentation matters! Serve your soup in rustic bowls for a cozy feel. Drizzle a bit of cream on top for a lovely swirl. Top with extra cheese and chives for color and flavor. This makes your dish look as good as it tastes. Enjoy the compliments! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup significantly. If you have access to fresh thyme or rosemary, consider using them instead of dried for a more vibrant taste. Adjust Creaminess: For a lighter version, substitute half of the heavy cream with additional vegetable broth. This will maintain a creamy texture while reducing calories. Cheese Options: Experiment with different types of cheese. Gouda or Monterey Jack can add unique flavors along with cheddar, creating a more complex taste profile. Thicker Soup: For an even thicker soup, mix in a tablespoon of cornstarch dissolved in a bit of cold water before simmering. This will give your soup a lovely velvety texture. {{image_4}} You can make this soup vegan by swapping heavy cream for coconut cream. Coconut cream adds a rich texture. It brings a slight sweetness that balances well with garlic and herbs. To use it, just replace the one cup of heavy cream with one cup of coconut cream. The soup stays creamy and delicious without dairy. You can boost nutrition by adding more veggies. Carrots, celery, or spinach work great. Dice carrots and celery and add them when cooking the onions. If you prefer spinach, stir it in just before blending. This method keeps the greens vibrant and packed with vitamins. Each veggie adds its flavor, making the soup even better. Want to change the flavor? Use different herbs to spice it up. Fresh parsley or dill can give a bright taste. Try basil for a hint of sweetness. You can also add a pinch of red pepper flakes for heat. Just remember to start with small amounts. You can always add more, but it’s hard to take heat out! To keep your Cheddar Garlic Herb Potato Soup fresh, store it in an airtight container. Let it cool to room temperature first. This will help avoid condensation. Place it in the fridge if you plan to eat it within three days. If you need to keep it longer, freeze it instead. When you reheat the soup, use a pot on the stove for the best results. Heat it over medium-low heat, stirring often. This helps keep the texture creamy. Avoid using high heat, as it can cause the soup to separate. You can also use the microwave if you're in a hurry. Just heat in short bursts, stirring in between. For longer storage, freeze the soup in portions. Use freezer-safe containers or bags. Leave some space at the top for expansion as it freezes. To thaw, move the soup to the fridge overnight. You can also use the microwave or warm it in a pot. Remember to stir well after thawing. This keeps the flavor and texture just right. You can use coconut cream if you're looking for a dairy-free option. It gives a nice richness. You can also try using whole milk or half-and-half for a lighter soup. Just remember, these options may change the soup's texture and creaminess. To thin your soup, add more vegetable broth or water. Start with a half cup and stir well. Heat it gently to blend. Keep adding until it reaches your desired consistency. If you want a lighter soup, this is a great way to go. Yes, you can mix or replace cheddar with other cheeses. Gouda or Monterey Jack can add a unique flavor. If you like a bit of spice, try pepper jack cheese. Just make sure to shred it fresh for the best melt. In this blog post, we explored the key ingredients and steps to make Cheddar Garlic Herb Potato Soup. You learned how to choose quality ingredients and personalize flavors. We also covered tips for perfecting the soup's texture and suggested variations for different diets. Don't forget to store leftovers properly for the best taste later. Enjoy making this comforting dish, and feel free to get creative with your ingredients! Your soup will be a hit at any meal.$

Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup enriched with sharp cheddar cheese and aromatic herbs.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 medium-sized potatoes, peeled and diced into 1-inch cubes
1 cup sharp cheddar cheese, freshly shredded
1 medium onion, finely diced
3 cloves of garlic, minced
4 cups vegetable broth (low-sodium recommended)
1 cup heavy cream (or coconut cream for a dairy-free alternative)
2 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
to taste Salt and freshly ground black pepper
to taste Fresh chives, chopped, for garnish

Instructions

In a large pot, warm the olive oil over medium heat. Add the finely diced onions and sauté them for about 5 minutes, or until they become soft and translucent.
Stir in the minced garlic and continue to cook for another minute, just until the garlic is fragrant and lightly golden.
Add the diced potatoes, vegetable broth, dried thyme, dried rosemary, and a good pinch of salt and pepper into the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes or until the potatoes are completely tender.
Once the potatoes are tender, use an immersion blender to carefully blend the soup until it reaches your desired consistency.
Stir in the heavy cream and shredded cheddar cheese, allowing the soup to gently heat through while you stir. Cook just long enough for the cheese to melt and be fully incorporated.
Ladle the soup into bowls while it’s still hot. Garnish generously with chopped fresh chives and, if desired, a sprinkle of extra cheddar cheese on top.

Notes

For an appealing presentation, serve the soup in rustic bowls, drizzling a bit of cream on top for a swirl effect and scattering extra chives and cheddar cheese to enhance visual appeal before serving. Enjoy!

Keyword cheddar, garlic, herb, potato, soup