Description
This creamy Cheddar Garlic Herb Potato Soup is a comforting dish perfect for chilly days. Made with tender russet potatoes, aromatic garlic, savory cheddar cheese, and fragrant herbs, this soup delivers a rich and satisfying flavor. It’s easy to prepare on the stovetop using simple ingredients, and it can be tailored for vegetarian or dairy-free diets by selecting appropriate substitutes.
Ingredients
Scale
Soup Base
- 4 medium Russet Potatoes (peeled and diced)
- 4 cups Chicken or Vegetable Broth (choose vegetable broth for vegetarian)
Dairy and Cheese
- 1 cup Heavy Cream (or Whole Milk; coconut milk for dairy-free)
- 1 cup Shredded Cheddar Cheese (select vegetarian cheddar if preferred)
- 2 tablespoons Unsalted Butter (or olive oil for vegan)
Flavorings
- 4 cloves Garlic (minced)
- 1 teaspoon Dried Thyme (or dried oregano)
- 1 teaspoon Dried Rosemary (or fresh herbs)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Garnish
- 1/4 cup Fresh Parsley (chopped)
Instructions
- Prepare Potatoes: Peel and dice the russet potatoes into uniform cubes to ensure even cooking.
- Cook Potatoes: In a large pot, combine the diced potatoes with chicken or vegetable broth. Bring to a boil over medium-high heat.
- Simmer Soup: Reduce heat once boiling and let the soup simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
- Sauté Garlic and Herbs: While potatoes cook, melt the unsalted butter in a skillet over medium heat. Add minced garlic and dried thyme, sautéing for 1-2 minutes until fragrant without browning.
- Blend Soup: Use an immersion blender directly in the pot to purée the soup until smooth, creating a creamy texture.
- Add Dairy and Cheese: Stir in heavy cream or your chosen milk alternative, then mix in the shredded cheddar cheese until fully melted and combined.
- Combine Ingredients: Incorporate the sautéed garlic and herb mixture into the creamy soup. Continue cooking the soup for an additional 5 minutes to blend the flavors.
- Season: Taste the soup and adjust seasoning by adding salt and black pepper as needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese and chopped fresh parsley for a vibrant finish.
Notes
- For a vegetarian option, use vegetable broth and vegetarian cheddar cheese.
- For a dairy-free version, substitute heavy cream with coconut milk and butter with olive oil.
- Be careful not to overcook garlic when sautéing to avoid bitterness.
- Using an immersion blender makes blending easier and reduces cleanup.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
