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Cheddar Garlic Herb Potato Soup Recipe

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★★★★

3.9 from 71 reviews

A rich and comforting Cheddar Garlic Herb Potato Soup featuring creamy Yukon Gold potatoes simmered with aromatic garlic, thyme, rosemary, and finished with sharp cheddar cheese and fresh herbs. Perfect for cozy meals, this soup is flavorful, smooth, and garnished with optional toppings like bacon and sour cream for added indulgence.

Ingredients

Scale

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. Heat Oil and 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 to avoid burning.
  2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, stirring constantly, until the mixture is fragrant and well combined.
  3. Add Potatoes and Broth: Add the peeled and cubed Yukon Gold potatoes to the pot followed by the chicken or vegetable broth. Ensure that the potatoes are fully submerged in the liquid for even cooking.
  4. Simmer the Soup: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes or until the potatoes are very tender and easily pierced with a fork.
  5. Blend the Soup: Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot to blend until smooth and creamy. Take care when blending hot liquids to avoid splattering.
  6. Return Soup to Pot: Pour the blended soup back into the pot to continue cooking.
  7. Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring constantly to melt the cheese evenly and heat through, but do not allow the soup to boil to prevent curdling.
  8. Incorporate Fresh Herbs and Seasoning: Stir in the chopped fresh chives and parsley. Season with salt and freshly ground black pepper according to taste to enhance the flavors.
  9. Serve the Soup: Ladle the hot soup into bowls, preparing to enjoy this creamy and savory dish immediately.
  10. Garnish as Desired: Top with additional shredded cheddar cheese, chopped chives, parsley, crumbled bacon, sour cream, or croutons to add texture and flavor variations according to preference.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Use an immersion blender for easier and safer blending directly in the pot.
  • Do not boil the soup after adding cream and cheese to maintain a smooth texture and prevent curdling.
  • Red pepper flakes are optional but add a nice subtle heat to the soup.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Adjust seasoning toward the end after blending to get desired salt and pepper balance.

Keywords: potato soup, cheddar potato soup, garlic herb soup, creamy potato soup, comfort food

Find it online: https://epicrecipebox.com/cheddar-garlic-herb-potato-soup-recipe/