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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 - 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. 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! {{ingredient_image_1}} 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 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. 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! 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. 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. 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. Pro Tips Use Fresh Herbs: Fresh herbs like thyme and rosemary can elevate the flavor of your soup significantly compared to dried ones. Adjust Consistency: If you prefer a creamier texture, add more heavy cream or blend the soup longer for a smoother finish. Cheese Choices: Experiment with different types of cheese, such as Gruyère or Gouda, for a unique flavor profile. Garnish Wisely: Adding crispy bacon or croutons along with chives can add texture and enhance the overall taste of the soup. {{image_2}} 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. 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. 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. 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. 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. 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! 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. 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. 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 creations!

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
Cook Time 30 minutes
Total Time 40 minutes
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