Savory Cheddar Garlic Herb Potato Soup Recipe

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Warm your soul with my Savory Cheddar Garlic Herb Potato Soup. This recipe bursts with flavor from creamy cheddar, aromatic garlic, and fresh herbs. I’ll guide you through each step, from selecting the perfect ingredients to customizing your soup just the way you like it. Whether you prefer a thicker texture or a light broth, I have tips that will make your version uniquely delicious. Let’s dive in and create something truly comforting together!

Why I Love This Recipe

1. Comforting Flavor: This soup combines the rich flavors of cheddar and garlic, making it the perfect comfort food for chilly days.
2. Easy to Make:

3. Customizable: You can easily adjust the ingredients, adding more herbs or different cheeses to suit your taste.
4. Perfect for Meal Prep: This soup stores well in the fridge or freezer, making it a great option for meal prep.

Ingredients

Complete list of ingredients

To make this Cheddar Garlic Herb Potato Soup, you will need:

– 4 medium russet potatoes, peeled and diced

– 4 cups vegetable broth

– 1 cup sharp cheddar cheese, grated

– 1 medium onion, diced

– 4 cloves garlic, minced

– 1 cup heavy cream

– 2 tablespoons olive oil

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and pepper to taste

– Chopped fresh chives for garnish

Key ingredients and alternative options

– Potatoes: Russet potatoes give a great texture. You can use Yukon Gold for a creamier taste.

– Cheddar cheese: Sharp cheddar adds flavor. Feel free to use mild cheddar or even pepper jack for a kick.

– Vegetable broth: Use chicken broth for more depth. Homemade broth is always a tasty option.

– Heavy cream: Swap it for half-and-half or coconut cream for a lighter soup.

– Herbs: Fresh herbs can be used instead of dried. Try fresh thyme or rosemary for more flavor.

Tips on selecting fresh produce

When picking produce, check for these tips:

– Potatoes: Choose firm potatoes with no sprouts. Avoid soft spots.

– Onions: Look for onions that are dry and firm. They should feel heavy for their size.

– Garlic: Select heads that are firm with no soft cloves. Fresh garlic has a strong scent.

– Chives: Go for bright green chives. They should be crisp and not wilted.

Using fresh ingredients makes a big difference in taste. Enjoy the process of selecting your ingredients!

Step-by-Step Instructions

Detailed cooking method

To make this tasty soup, start by heating olive oil in a large pot over medium heat. Add the diced onions and cook until they are soft, about 5 minutes. Then, stir in the minced garlic and let it cook for one more minute. This makes the kitchen smell great! Next, add the diced potatoes and the vegetable broth. Bring this mix to a boil, then lower the heat and let it simmer for about 15 to 20 minutes. The potatoes should be tender when you poke them with a fork.

Once the potatoes are ready, grab your immersion blender. Blend the soup until it is smooth. If you want some chunks, blend only half of it. After blending, stir in the heavy cream and grated cheddar cheese. Toss in the dried thyme and rosemary, then add salt and pepper to taste. Let the soup simmer on low heat for about 5 minutes. This allows the flavors to blend nicely. Finally, serve the soup hot and sprinkle chopped chives on top for a fresh touch.

Using an immersion blender vs. traditional blender

Using an immersion blender is super easy. You can blend the soup right in the pot. This saves you time and cuts down on dishes. Just be careful not to splash! A traditional blender works too, but you need to let the soup cool a bit before blending. Hot soup can be dangerous in a blender. If you choose a traditional blender, do it in batches to avoid overflow.

Adjusting soup consistency to your preference

If you like a thick soup, blend it well until smooth. For a chunkier texture, blend only part of the soup. You can also add more broth if it’s too thick for your taste. Always taste the soup before serving. Adjust the thickness to what you like best. Making it just right makes the soup even better!

Tips & Tricks

Best practices for a richer flavor

To make your Cheddar Garlic Herb Potato Soup even more savory, use sharp cheddar cheese. It adds depth. Fresh herbs, like thyme and rosemary, boost the taste too. Always sauté onions and garlic in olive oil first. This step brings out their sweet flavors. If you want a touch of spice, add a pinch of red pepper flakes.

How to store and reheat the soup

Store leftover soup in a sealed container. It keeps well in the fridge for up to three days. When you’re ready to enjoy it again, reheat on the stove over low heat. Stir it often to ensure even warming. If the soup thickens, add a splash of broth or cream to loosen it.

Common mistakes to avoid

Avoid overcooking the potatoes. They should be tender, but not mushy. If you prefer a chunkier soup, blend just half of it. Be careful with the seasoning. Taste as you go, and add salt and pepper gradually. Lastly, don’t skip the fresh chives on top. They add a fresh burst of flavor that makes the soup shine.

Variations

Suggested add-ins for extra nutrition

You can boost this soup’s nutrition easily. Consider adding some of these options:

– Carrots: Dice and add them with the potatoes.

– Spinach: Stir in fresh spinach at the end for a pop of color.

– Chickpeas: Add canned chickpeas for protein and fiber.

– Broccoli: Steam and chop, then mix in for extra vitamins.

These add-ins not only enhance nutrition but also add exciting flavors.

Vegan or dairy-free adaptations

Making this soup vegan is simple. Here’s how:

– Replace cheese: Use a dairy-free cheese or nutritional yeast for a cheesy flavor.

– Cream swap: Use coconut milk or cashew cream instead of heavy cream.

– Broth choice: Ensure your vegetable broth is vegan-friendly.

These swaps help you enjoy the soup without dairy.

Spicing it up with different herbs and seasonings

Herbs and spices can change the soup’s flavor profile. Try these ideas:

– Basil or parsley: Fresh herbs add brightness.

– Cumin: A dash of cumin gives warmth.

– Cayenne pepper: For a kick, sprinkle some in.

– Smoked paprika: This adds depth and a hint of smokiness.

Experimenting with herbs makes each bowl unique and delightful.

Storage Info

How to properly store leftovers

After enjoying your Cheddar Garlic Herb Potato Soup, cool it down. Transfer the soup into an airtight container. Make sure to leave some space at the top for expansion. Seal it tight to keep out air. Store it in your fridge for up to three days. This helps keep the flavors fresh and tasty.

Freezing instructions for future meals

If you want to save some soup for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remember to leave space for expansion. Label the bags with the date. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it in the fridge overnight.

Shelf life of Cheddar Garlic Herb Potato Soup

When stored properly, your soup stays good in the fridge for three days. If you freeze it, it lasts for three months. Always check for off smells or changes in texture before eating. If anything seems off, it’s best to toss it out. Enjoy your creamy, cheesy soup while it’s fresh for the best taste!

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It actually tastes better the next day. Cook the soup, let it cool, and store it in the fridge. Just reheat it on the stove when you’re ready to eat. If it’s too thick, add a splash of broth or cream to thin it out.

What can I serve with Cheddar Garlic Herb Potato Soup?

This soup pairs well with many sides. You can serve it with crusty bread or grilled cheese. A fresh salad also complements the soup nicely. If you want a bit of crunch, add some crispy bacon bits or croutons on top.

Can I use different types of cheese?

Yes, you can use different types of cheese. If you want a milder flavor, use mild cheddar. For a stronger taste, try smoked gouda or pepper jack. Feel free to mix cheeses for a unique flavor. Just remember to adjust the amount based on how strong you want the cheese flavor to be.

This blog post covered everything you need for Cheddar Garlic Herb Potato Soup. We explored the key ingredients, cooking steps, and helpful tips. You now know how to pick fresh produce and avoid common mistakes. You also learned about different ways to adapt the soup and store it properly.

Cooking is fun, and this soup is easy to make. Enjoy experimenting with flavors and share your creation

Cheddar Garlic Herb Potato Soup

A creamy and flavorful potato soup infused with cheddar cheese, garlic, and herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

  

• 4 medium russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup sharp cheddar cheese, grated
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• to taste salt and pepper
• for garnish chopped fresh chives

Instructions

 

• In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until they are translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the diced potatoes to the pot along with the vegetable broth and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
• Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
• Stir in the heavy cream, grated cheddar cheese, thyme, rosemary, and season with salt and pepper. Simmer on low heat until the cheese is melted and the soup is heated through, about 5 minutes.
• Taste and adjust seasonings if necessary.
• Serve hot, garnished with fresh chives on top for an added burst of flavor and color.

Notes

For a chunkier texture, blend only half of the soup.

Keyword cheddar, garlic, herb, potato, soup