Description
This Hearty Cheddar Garlic Herb Potato Soup is a comforting and creamy dish perfect for chilly days. Made with tender russet potatoes, aromatic garlic and onions, rich cheddar cheese, and flavorful herbs, this soup offers a satisfying blend of textures and flavors. Optional bacon and sour cream toppings add extra depth, making it a delightful meal served with crusty bread or crackers.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk (or heavy cream for a richer soup)
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Salt and pepper, to taste
Optional Toppings
- 4 slices of cooked bacon, crumbled (optional for a non-vegetarian version)
- Extra shredded cheddar cheese
- Fresh parsley or chives, chopped
- Sour cream (optional, for serving)
Instructions
- Prepare the Potatoes: Peel and dice the russet potatoes into bite-sized cubes, then set them aside to be added later.
- Cook the Aromatics: In a large pot over medium heat, warm the olive oil or butter. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Simmer the Soup: Add the diced potatoes to the pot and mix well with the onions and garlic. Pour in the chicken or vegetable broth and bring to a boil over medium-high heat.
- Cook Potatoes: Reduce heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Blend the Soup (Optional): For a smoother texture, use an immersion blender to partially blend the soup until creamy, leaving some potato chunks. Alternatively, blend about half the soup in a blender and return it to the pot.
- Add Dairy and Cheese: Stir in the milk or heavy cream and shredded sharp cheddar cheese. Mix until the cheese has melted and the soup becomes creamy.
- Season and Simmer: Add dried thyme, dried parsley, salt, and pepper to taste. Let the soup simmer for an additional 5-7 minutes to allow the flavors to meld.
- Garnish and Serve: Ladle the soup into bowls. Top with optional crumbled bacon, extra shredded cheddar cheese, and fresh parsley or chives. Add a dollop of sour cream if desired.
- Enjoy: Serve the soup hot, ideally with crusty bread or crackers for a complete and satisfying meal.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- For a richer soup, use heavy cream instead of whole milk.
- Blending is optional depending on your preferred soup texture.
- Adding bacon is optional; omit for a vegetarian option.
- Season to taste; adjust salt and pepper as needed based on broth saltiness.
- Garnishes like sour cream, fresh chives, or extra cheese enhance flavor and presentation.
