Cheddar Garlic Herb Potato Soup
A comforting and velvety potato soup enriched with sharp cheddar cheese and aromatic herbs, perfect for cozy meals.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced About 2 pounds.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Heat a large pot over medium heat and melt 2 tablespoons of butter.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the peeled and diced potatoes along with the chicken or vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes until the potatoes are fork-tender.
- Adjust the texture by either partially mashing the potatoes or blending for a smooth consistency.
- Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely.
- Season with dried thyme, salt, and pepper to taste before serving.
Serving
- Ladle the soup into deep bowls and garnish with fresh herbs or extra cheese if desired.
- Serve with crusty bread for a perfect pairing.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat on the stove over low heat, adding cream or broth if too thick.