This Cheddar Garlic Herb Potato Soup is creamy, cheesy, and full of flavor! With tasty garlic and fresh herbs, it warms you up on chilly days, making it a perfect comfort food.
I love to top it with extra cheese and some crunchy croutons for an added treat! It’s so easy to make that I can whip it up on busy weeknights. Who can resist that cheesy goodness? 😊
Key Ingredients & Substitutions
Potatoes: I recommend using starchy potatoes like Russets for a creamy texture. If you’re in a pinch, Yukon Golds work too! They’re great for flavor but a bit creamier if that’s your preference.
Broth: Chicken broth adds depth but you can easily swap it for vegetable broth if preferred. Homemade broth is the best, but store-bought works great too!
Cheddar Cheese: Sharp cheddar brings excellent flavor! If you’re looking for something milder, try medium cheddar or even a mix of cheeses like Pepper Jack for a kick!
Thyme: Dried thyme is convenient but fresh thyme elevates the flavor. If you don’t have thyme, try using sage or oregano for a different twist.
Cream: Heavy cream makes the soup rich and decadent, but you can use whole milk or a non-dairy milk for a lighter option. Just be cautious with the heat so it doesn’t curdle!
How Can I Make Sure My Soup is Smooth and Creamy?
Blending is key for creamy soups! If you have an immersion blender, it’s super easy—just blend right in the pot. If using a traditional blender, follow these tips:
- Let the soup cool slightly before blending in batches to prevent splattering.
- Don’t fill the blender too full, half to two-thirds is best.
- Pulse the blender to break up the soup first, then blend until smooth.
Blending until mostly smooth but keeping some potato chunks adds character to the soup! It feels very comforting and homemade this way.
. Enjoy your cozy meal! 🍲
Cheddar Garlic Herb Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
- 1/2 teaspoon dried rosemary (optional)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
For Garnish:
- Chopped fresh chives or parsley
- Croutons (optional)
- Extra shredded cheese
Time Estimate:
This delicious soup takes approximately 40 minutes in total. You will spend about 10 minutes on prep work and 30 minutes cooking time. Perfect for a cozy night in!
Step-by-Step Instructions:
1. Sautéing the Veggies:
Start by melting the butter in a large pot over medium heat. Once it’s melted, add the chopped onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Then, toss in the minced garlic and cook for an additional minute. You’ll know it’s ready when the aroma fills your kitchen!
2. Simmering the Potatoes:
Now it’s time to add the diced potatoes to the pot along with the chicken or vegetable broth, dried thyme, parsley, and optional rosemary. Bring everything to a boil, then lower the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are very tender. You can test this by poking them with a fork.
3. Blending the Soup:
Once the potatoes are ready, use an immersion blender to blend the soup until it’s mostly smooth. If you don’t have an immersion blender, carefully pour half of the soup into a regular blender, blend it smooth, and then return it to the pot. This will give you some nice potato texture!
4. Final Touches:
Stir in the heavy cream and shredded cheese, mixing until the cheese is melted and creamy. Make sure to heat it through, but avoid boiling to keep it smooth. Now taste your soup and season it with salt and freshly ground black pepper to your liking.
5. Serve and Enjoy:
Ladle the warm, cheesy soup into bowls, garnishing each with a sprinkle of extra cheddar cheese, chopped chives or parsley, and croutons if you like. Serve it hot with some crusty bread on the side for the ultimate comfort meal. Enjoy your hearty bowl of Cheddar Garlic Herb Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! While starchy potatoes like Russets work best for a creamy texture, you can use Yukon Golds for a richer flavor or even red potatoes if that’s what you have. Just note that red potatoes may keep a bit of their firmness.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. Additionally, ensure that your cheese is rennet-free if you’re looking for a fully vegetarian option!
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to an airtight container. It will keep well in the freezer for up to 3 months. When ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove.
How to Thicken the Soup If It’s Too Thin?
If your soup turns out thinner than expected, you can thicken it by mixing a tablespoon of cornstarch with a bit of cold water to create a slurry, then adding it to the simmering soup. Allow it to cook for another few minutes until thickened. Alternatively, you can add more cheese or a little mashed potato as well!