Description
This Cheddar Garlic Herb Potato Soup is a creamy and comforting dish perfect for chilly days. Made with tender russet potatoes simmered in savory broth, infused with garlic, onions, and aromatic herbs like thyme and rosemary, and enriched with sharp cheddar cheese and heavy cream, this soup is both hearty and flavorful. Garnished with fresh parsley and extra cheese, it makes a satisfying meal or starter.
Ingredients
Scale
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups vegetable or chicken broth
- 1 cup sharp cheddar cheese, grated
- 1 cup heavy cream
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Oils & Garnishes
- 2 tablespoons olive oil
- Chopped fresh parsley, for garnish (optional)
- Additional cheese for topping (optional)
Instructions
- Heat Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and minced garlic, sautéing them for about 3-4 minutes until they become soft and fragrant.
- Add Potatoes: Stir in the peeled and diced russet potatoes, mixing well so they are coated with the onion and garlic mixture.
- Pour Broth and Simmer: Pour in 4 cups of vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes or until the potatoes are tender.
- Partially Mash Potatoes: Using a potato masher or immersion blender, lightly mash the potatoes in the pot. This will create a chunky yet creamy texture for the soup.
- Add Cream and Cheese: Stir in 1 cup of heavy cream and 1 cup of grated sharp cheddar cheese. Mix until the cheese has completely melted and blended into the soup.
- Season Soup: Add 1 teaspoon each of dried thyme and rosemary, then season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Final Simmer: Allow the soup to simmer for an additional 5 minutes so the flavors can meld together beautifully.
- Serve and Garnish: Serve the soup warm, garnished with freshly chopped parsley and additional cheese on top if desired for extra richness and presentation.
Notes
- For a thicker texture, mash more of the potatoes or use an immersion blender for a smoother consistency.
- Use vegetable broth to keep the soup vegetarian.
- For a lighter version, substitute heavy cream with half-and-half or milk, adjusting to taste.
- Fresh herbs can be used instead of dried thyme and rosemary for a brighter flavor.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
