Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl

There’s something magical about a warm bowl of soup, don’t you think? Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl is not just nourishing; it’s an experience that wraps you in a cozy hug. With the rich flavors of sharp cheddar cheese, fresh herbs, and aromatic garlic, this soup is perfect for chilly evenings or whenever you need a little comfort. Let’s make this together, and I promise you’ll feel like a kitchen superstar!

Why You’ll Love Making This Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl

Making this Cheddar Garlic Herb Potato Soup is such a delight! It’s creamy, savory, and packed with flavor. Picture a warm, creamy bowl filled with tender potatoes, melted cheese, and a hint of garlic. It’s like a warm hug in a bowl, plus it’s simple to prepare and perfect for sharing with loved ones. Whether you are new to cooking or a seasoned pro, you will love how easy it is to whip up this comforting dish.

Step-by-Step: How to Make Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl

Ingredients You’ll Need:

• 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

Directions: Cooking with Confidence

1. Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté the onions: Add the chopped onion. Cook for about 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
3. Add garlic and herbs: Toss in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if you’re using them). Stir for about a minute until the kitchen fills with that wonderful aroma.
4. Combine potatoes and broth: Next, add the cubed potatoes and pour in the chicken broth (or vegetable broth). Make sure the potatoes are fully submerged in the broth.
5. Cook the potatoes: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, until the potatoes are very tender.
6. Blend until creamy: Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until everything is smooth and creamy.
7. Return to pot and add cream and cheese: Pour the blended soup back into the pot. Stir in the heavy cream and the shredded cheddar cheese. Keep heat low and stir until the cheese melts. Do not boil.
8. Finish with herbs and seasoning: Stir in the chopped fresh chives and parsley. Season your soup with salt and freshly ground black pepper to taste.
9. Serve and enjoy: Ladle the soup into bowls and serve hot. Don’t forget to add extra shredded cheddar cheese, chives, parsley, crumbled bacon, sour cream, or croutons as optional toppings!

How to Serve Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl and Make It Shine

Serve this soup in beautiful bowls and watch smiles light up the room. Pair it with a simple green salad or some warm bread for a complete meal. The aroma alone will draw everyone to the table.

How to Store Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl for Later

If you have leftovers (which is rare because it’s so delicious!), store it in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Just reheat gently on the stove, stirring often to keep it creamy.

Clara’s Tips for Success

1. Use fresh herbs: Fresh chives and parsley make a big difference in flavor.
2. Smooth texture: Don’t rush the blending process; a little patience will give you that creamy texture.
3. Taste as you go: Always try your soup before serving—it’s your creation!

Simple Variations to Try

• Add vegetables: Stir in carrots or celery for added nutrition.
• Mash some potatoes: If you like a chunkier soup, mash a few potatoes before blending.
• Spice it up: Add more red pepper flakes for a kick or some paprika for extra warmth.

Discover More Nourishing Recipes

Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Cheddar Garlic Herb Potato Soup

A creamy and comforting potato soup with sharp cheddar cheese, fresh herbs, and aromatic garlic, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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Oil and Aromatics

• 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)

Main Ingredients

• 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

Garnishes

• 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

Method

 

Cooking Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion. Cook for about 5-7 minutes, stirring occasionally, until the onions are softened and translucent.
3. Toss in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if you’re using them). Stir for about a minute until the kitchen fills with that wonderful aroma.
4. Next, add the cubed potatoes and pour in the chicken broth (or vegetable broth). Make sure the potatoes are fully submerged in the broth.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, until the potatoes are very tender.
6. Carefully transfer the soup to a blender in batches (or use an immersion blender directly in the pot). Blend until everything is smooth and creamy.
7. Pour the blended soup back into the pot. Stir in the heavy cream and the shredded cheddar cheese. Keep heat low and stir until the cheese melts. Do not boil.
8. Stir in the chopped fresh chives and parsley. Season your soup with salt and freshly ground black pepper to taste.
9. Ladle the soup into bowls and serve hot. Don’t forget to add extra shredded cheddar cheese, chives, parsley, crumbled bacon, sour cream, or croutons as optional toppings!

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 10gFat: 30gSaturated Fat: 15gSodium: 1000mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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FAQs About Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl

Conclusion

There you go, my friend! You are now ready to make your very own Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl. Trust yourself in the kitchen, savor the process, and most importantly, enjoy every creamy sip. Happy cooking!