Description
This cozy Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Made with tender russet potatoes, savory garlic, aromatic herbs, and melted cheddar cheese, this soup offers a rich and flavorful experience. Easy to prepare on the stovetop, it’s a satisfying meal that can be adapted with chicken or vegetable broth and dairy or dairy-free options.
Ingredients
Scale
Soup Base
- 4 medium Russet Potatoes (peeled and diced)
- 4 cups Chicken or Vegetable Broth (choose vegetable broth for vegetarian)
Dairy & Cheese
- 1 cup Heavy Cream (or Whole Milk; coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (select vegetarian cheddar if preferred)
Flavorings
- 4 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (or olive oil for vegan)
- 1 teaspoon Dried Thyme (or dried oregano)
- 1 teaspoon Dried Rosemary (or fresh herbs)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Garnish
- 1/4 cup Fresh Parsley (chopped)
Instructions
- Prepare Potatoes: Peel and dice the russet potatoes into uniform cubes to ensure even cooking.
- Boil Potatoes: In a large pot, combine the diced potatoes with your choice of chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Sauté Garlic and Herbs: While the potatoes cook, melt the unsalted butter in a skillet over medium heat. Add the minced garlic and dried thyme, sautéing until fragrant, about 1-2 minutes. Remove from heat.
- Puree Soup: Use an immersion blender to purée the simmered potatoes and broth until smooth and creamy.
- Add Cream and Cheese: Stir in heavy cream (or chosen milk alternative) and then mix in the shredded cheddar cheese until it melts thoroughly into the soup.
- Combine Garlic Herb Mixture: Incorporate the sautéed garlic and herb mixture into the creamy soup and cook for an additional 5 minutes to blend flavors.
- Season to Taste: Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve & Garnish: Ladle the hot soup into bowls and garnish with extra cheddar cheese and chopped fresh parsley for a bright, fresh finish.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Vegetable broth makes this soup vegetarian; use chicken broth for a richer flavor.
- For a vegan option, replace butter with olive oil and cheddar with vegan cheese alternatives.
- Use an immersion blender for easy puréeing, or carefully transfer to a blender in batches.
- Add freshly ground black pepper just before serving for the best flavor.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
