Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Loaded with tender russet potatoes, sharp cheddar cheese, and a blend of aromatic herbs, this soup is both flavorful and satisfying. It can be customized with bacon for meat lovers or made vegetarian by using vegetable broth. Rich yet balanced, this soup is ideal as a warming entree, served with crusty bread or crackers.
Ingredients
Scale
Vegetables
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Liquids
- 1 tablespoon olive oil or butter
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup whole milk (or heavy cream for a richer soup)
Dairy and Cheese
- 2 cups shredded sharp cheddar cheese
Herbs and Seasonings
- 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. Set them aside for later use.
- Cook the Aromatics: In a large pot, heat the olive oil or butter over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the chopped onion to the pot and cook for 3-4 minutes until softened and translucent, which will build a flavorful base for the soup.
- Cook Garlic: Add the minced garlic and cook for about 1-2 minutes, stirring frequently to prevent burning and to release its fragrant aroma.
- Add Potatoes: Stir the diced potatoes into the pot, mixing well with the onions and garlic.
- Add Broth and Boil: Pour in the chicken or vegetable broth, then bring the mixture to a boil over medium-high heat to cook the potatoes thoroughly.
- Simmer Potatoes: After boiling, reduce the heat to low. Let the soup simmer uncovered for 15-20 minutes until the potatoes are fork-tender and ready to blend.
- Blend the Soup (Optional): For a creamier texture, use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, blend half of the soup in a blender, then return it to the pot.
- Skip Blending (Optional): If you prefer a chunkier soup, you can omit the blending step entirely and keep the potatoes whole.
- Add Dairy and Cheese: Stir in the milk or cream and shredded cheddar cheese. Continue stirring until the cheese melts completely and the soup reaches a creamy consistency.
- Season and Simmer: Add dried thyme, dried parsley, salt, and pepper to taste. Let the soup simmer for another 5-7 minutes to allow the flavors to meld together.
- Garnish and Serve: Ladle the soup into bowls and top with crumbled bacon (if using), extra cheddar cheese, and freshly chopped parsley or chives. Optionally, add a dollop of sour cream for extra richness.
- Enjoy: Serve the hot soup with crusty bread or crackers to complete your comforting meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- You can swap whole milk with heavy cream for a richer and thicker soup.
- Adjust cheese quantity based on desired cheesiness and richness.
- Use fresh herbs if available to enhance the flavor, or adjust amounts based on preference.
- If a smoother soup is preferred, blending is recommended, but leaving some chunks provides nice texture contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
