Description
This Hearty Cheddar Garlic Herb Potato Soup is a creamy and comforting dish perfect for chilly days. Made with tender Yukon Gold potatoes, infused with garlic and fresh herbs, and finished with sharp cheddar cheese and cream, it offers a rich and flavorful experience that is easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 4 medium Yukon Gold potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons butter
- 4 cups vegetable or chicken broth
Finishing Touches
- 1 cup sharp cheddar cheese, shredded
- ½ cup heavy cream or whole milk
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Peel and cube the Yukon Gold potatoes into uniform pieces to ensure even cooking. Finely chop the onion and mince the garlic cloves for maximum flavor release.
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onions are translucent and fragrant, about 3-4 minutes.
- Cook the potatoes: Add the cubed potatoes to the pot, stirring to coat them with the butter, onions, and garlic. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Blend the soup: Using an immersion blender, blend the soup until smooth but still somewhat chunky for texture. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.
- Add cheese and cream: Lower the heat and stir in the shredded sharp cheddar cheese and heavy cream or whole milk. Continue stirring until the cheese has fully melted and the soup has a creamy consistency.
- Incorporate herbs and season: Add the fresh parsley and thyme to the soup. Season generously with salt and pepper to taste. Simmer for an additional 3-5 minutes to allow the flavors to meld.
- Serve: Ladle the soup into bowls. Optionally, garnish with extra shredded cheddar cheese or chopped herbs for a beautiful presentation.
Notes
- For a thicker soup, reduce some broth before adding cheese and cream.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- You can substitute Yukon Gold potatoes with Russet potatoes but expect a slightly different texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat to prevent curdling of dairy ingredients.
Keywords: potato soup, cheddar garlic potato soup, hearty soup, creamy potato soup, herb potato soup