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Cheddar Garlic Herb Potato Soup: Creamy Comfort in a Bowl Recipe

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4.3 from 9 reviews

This Cheddar Garlic Herb Potato Soup is a creamy, comforting dish perfect for chilly days. Made with tender Yukon Gold potatoes, aromatic garlic and herbs, sharp cheddar cheese, and fresh chives and parsley, it offers a rich and flavorful bowl of warmth. The soup is pureed to a smooth consistency and finished with heavy cream and melted cheese, making it a luscious, satisfying meal that’s easy to prepare on the stovetop.

Ingredients

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

Instructions

  1. Sauté Onions: 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 Aromatics: 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: 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 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. Add Herbs and Season: 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

  • You can substitute vegetable broth to make the soup vegetarian.
  • Adjust the amount of red pepper flakes to control the spice level.
  • For a thicker soup, reduce the broth slightly or add less cream.
  • Stir constantly when melting the cheese to prevent it from sticking or curdling.
  • Use an immersion blender for easier blending without transferring soup in batches.

Find it online: https://cookedbysarah.com/cheddar-garlic-herb-potato-soup-creamy-comfort-in-a-bowl-recipe/