Are you ready to transform an ordinary evening into a culinary celebration? This Hearty Cheddar Garlic Herb Potato Soup is not just a recipe—it's a warm hug in a bowl that promises to transport you to a cozy kitchen filled with irresistible aromas and pure comfort. With its creamy texture, rich cheesy flavor, and perfect blend of herbs, this soup isn't just a meal; it's an experience that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Peel and dice the potatoes into roughly 1-inch cubes, ensuring they are relatively uniform in size for even cooking.
- In a large heavy-bottomed pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour the vegetable broth into the pot and add the diced potatoes. Sprinkle in the dried thyme, and season with salt and pepper.
- Bring the mixture to a gentle boil, then reduce heat and simmer, covered, for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Use a potato masher or the back of a spoon to partially mash some of the potatoes, creating a thicker, creamier texture while leaving some chunks for heartiness.
- Reduce heat to low and slowly stir in the heavy cream, ensuring it is well incorporated and heated through.
- Gradually add the shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth and creamy.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnished with extra shredded cheese, chopped chives, or crispy bacon bits.
Tips
- Choose the right potatoes: Use starchy potatoes like Russet or Yukon Gold for the best creamy texture.
- Cut potatoes uniformly to ensure even cooking and consistent texture throughout the soup.
- Be careful not to overcook the garlic—it can turn bitter if burned.
- For extra richness, consider using a mix of cheeses like sharp cheddar and a touch of gruyère.
- To prevent cream from curdling, add it slowly and keep the heat low when incorporating.
- For a healthier version, you can substitute half the heavy cream with milk or use a lighter cream.
- Don't skip the partial mashing step—it's crucial for creating the soup's signature creamy-chunky texture.
- Garnish with fresh herbs like chives or parsley for added freshness and visual appeal.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 15g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
