This Cheddar Garlic Herb Potato Soup is creamy and cheesy, filled with yummy potatoes and flavorful herbs. It’s like a warm hug in a bowl!
When the weather is chilly, this soup always hits the spot! I love to top it with crispy bacon and a sprinkle of green onions. So comforting and tasty! 🥔🧄
Key Ingredients & Substitutions
Potatoes: Yellow potatoes are fantastic for this soup as they become creamy and tender. If you can’t find yellow potatoes, try using russet potatoes instead; they work well, too!
Cheddar Cheese: Sharp cheddar adds a nice tang, but feel free to swap it with mild cheddar or even Monterey Jack for a smoother taste. Experimenting with different cheeses like Gouda can also create a delicious twist.
Heavy Cream: For a lighter option, use half and half or even whole milk. If you’re looking for a dairy-free choice, opt for coconut milk or nut milk, which can still provide creaminess.
Herbs: While dried thyme and parsley are great, fresh herbs make a big difference in flavor. If you have fresh thyme and parsley at hand, use them for a more vibrant taste!
How Do I Get the Perfect Texture for My Soup?
Blending your soup can be tricky if you’re aiming for that perfect balance of smooth and chunky. Here’s how to do it:
- Use an immersion blender directly in the pot for convenience. Blend until it’s mostly smooth, but don’t over-blend; you want some potato chunks for texture!
- If you use a regular blender, let the soup cool slightly before transferring to avoid splatters. Blend in batches if needed, and return to the pot.
By blending just part of the soup, you’ll keep that hearty feel while still having a creamy base. Enjoy your cooking!
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 large yellow potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
For Extra Creaminess:
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream or half and half
For Flavor and Thickness:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
Seasoning:
- Salt and freshly ground black pepper, to taste
- Fresh thyme or parsley sprigs for garnish
How Much Time Will You Need?
This delightful soup takes about 15-20 minutes for preparation and another 20-25 minutes for cooking. So, plan for about 40-45 minutes total before you can enjoy this delicious bowl of comfort!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by melting the butter in a large pot over medium heat. Once melted, add the finely chopped onion and sauté for around 5 minutes, or until the onion becomes soft and translucent. This will build a flavorful base for your soup!
2. Add Garlic:
Next, stir in the minced garlic and cook for another 1-2 minutes until you smell the amazing aroma. Just be careful not to let it burn!
3. Create the Roux:
Sprinkle in the flour and continuously stir for about 1-2 minutes. This roux will help thicken the soup later and give it a nice body.
4. Mix in the Broth:
Gradually whisk in your chicken or vegetable broth to prevent lumps from forming. Keep whisking until everything is combined and smooth—no one wants a lumpy soup!
5. Cook the Potatoes:
Add the diced potatoes along with thyme, parsley, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer, letting it cook uncovered for about 15-20 minutes, or until the potatoes are tender.
6. Blend for Texture:
With care, use an immersion blender to blend the soup to your desired consistency—smooth with some potato chunks left for texture. If you don’t have an immersion blender, you can transfer half the soup to a regular blender, blend it, and then return it to the pot.
7. Incorporate Cream and Cheese:
Mix in the heavy cream and shredded cheddar cheese, stirring until fully melted and combined. Taste your creation and adjust the seasoning with more salt and pepper, if needed.
8. Final Simmer:
Let it simmer for another 5 minutes to heat everything through and thicken up just a bit more.
9. Serve and Enjoy:
Finally, ladle the soup into bowls and garnish with fresh thyme or parsley. If you’d like, sprinkle on some extra shredded cheddar or crispy bacon bits for an added delicious touch. Enjoy your creamy, cheesy Cheddar Garlic Herb Potato Soup!
Can I Use a Different Type of Potato?
Absolutely! While yellow potatoes create a creamy texture, you can use russet or red potatoes as well. Just keep in mind that different types of potatoes may affect the overall texture of the soup.
How Can I Make This Soup Dairy-Free?
If you’d like to make this soup dairy-free, substitute the butter with olive oil, use a dairy-free cream alternative (like coconut cream or cashew cream), and opt for a dairy-free cheese or nutritional yeast instead of cheddar.
Can This Soup Be Made Ahead of Time?
Yes! You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove over low heat, adding a splash of broth or cream if needed to loosen it up.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for longer storage. Just be sure to let it cool completely before transferring to a freezer-safe container.
