Cheddar Garlic Herb Potato Soup Recipe

Introduction

This Cheddar Garlic Herb Potato Soup is a comforting and creamy delight perfect for chilly days. Packed with tender Yukon Gold potatoes, sharp cheddar, and fragrant herbs, it’s an easy recipe that warms the soul and pleases any crowd.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups Yukon Gold potatoes, peeled and cubed (about 2 pounds)
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• 1/2 cup chopped fresh chives, plus more for garnish
• 1/4 cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper to taste
• Optional toppings: crumbled bacon, sour cream, croutons

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
2. Step 2: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Step 3: Add the cubed potatoes and chicken broth (or vegetable broth) to the pot. Make sure the potatoes are fully submerged in the broth.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Step 5: Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until smooth and creamy.
6. Step 6: Pour the blended soup back into the pot.
7. Step 7: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
8. Step 8: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.
9. Step 9: Ladle the soup into bowls and serve hot.
10. Step 10: Garnish with additional shredded cheddar cheese, chopped fresh chives, chopped fresh parsley, crumbled bacon, sour cream, or croutons, if desired.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use an immersion blender directly in the pot to save time and reduce cleanup.
• Adjust the amount of red pepper flakes to control the soup’s spiciness.
• Try swapping sharp cheddar with smoked gouda or gruyere for a different flavor twist.
• Add cooked crumbled bacon or a dollop of sour cream for extra richness and texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring to prevent scorching. If the soup thickens too much after cooling, add a splash of broth or cream to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this soup?

Yes, while Yukon Gold potatoes are recommended for their creamy texture, russet potatoes or red potatoes can also be used. Just be aware that the texture and flavor may vary slightly.

How do I make this soup gluten-free?

This recipe is naturally gluten-free as long as you use a gluten-free broth. Always check the labels on your broth and toppings to avoid hidden gluten.

Cheddar Garlic Herb Potato Soup Recipe

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★★★★★

4.7 from 74 reviews

• Author: Ella
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A creamy and comforting Cheddar Garlic Herb Potato Soup made with tender Yukon Gold potatoes, aromatic garlic and herbs, rich cheddar cheese, and fresh chives and parsley. This hearty soup is perfect for cozy dinners and can be customized with optional toppings like crumbled bacon, sour cream, and croutons.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 6 cups Yukon Gold potatoes, peeled and cubed (about 2 pounds)
• 6 cups chicken broth (or vegetable broth for vegetarian option)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• 1/2 cup chopped fresh chives, plus more for garnish
• 1/4 cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground black pepper to taste

Optional Toppings

• Crumbled bacon
• Sour cream
• Croutons

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Instructions

1. Sauté the onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
2. Add garlic and herbs: Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Add potatoes and broth: Add the cubed potatoes and chicken broth (or vegetable broth) to the pot. Ensure the potatoes are fully submerged in the broth.
4. Simmer the soup: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
5. Blend the soup: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until smooth and creamy.
6. Return to pot: Pour the blended soup back into the pot.
7. Add cream and cheese: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil.
8. Season and add herbs: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper to taste.
9. Serve: Ladle the soup into bowls and serve hot.
10. Garnish: Garnish with additional shredded cheddar cheese, chopped fresh chives, chopped fresh parsley, crumbled bacon, sour cream, or croutons if desired.

Notes

• Use Yukon Gold potatoes for a creamy texture; Russet potatoes can be used but may result in a slightly different consistency.
• For a vegetarian option, substitute chicken broth with vegetable broth.
• Do not boil the soup after adding cheese to prevent curdling.
• Feel free to omit red pepper flakes if you prefer a milder flavor.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For a dairy-free version, substitute heavy cream with coconut milk and use a dairy-free cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Cheddar Garlic Herb Potato Soup, creamy potato soup, cheddar cheese soup, homemade potato soup, garlic herb soup, comforting soup recipes