Introduction
When comfort calls, nothing hits the spot quite like a bowl of Hearty Cheddar Garlic Herb Potato Soup. 🥣 Imagine creamy potatoes infused with roasted garlic, melted cheddar, and aromatic herbs — every spoonful is warm, rich, and irresistibly satisfying.
This easy one-pot recipe combines the hominess of classic potato soup with the bold flavors of cheese and herbs. Ready in under 45 minutes, it’s perfect for weeknight dinners, cozy weekends, or when you just need a little comfort in a bowl.
(Focus Keyword: Cheddar Garlic Herb Potato Soup)
Ingredients List
Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced (or roasted for deeper flavor)
- 4 medium potatoes, peeled and cubed (Yukon Gold or Russet)
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon paprika
- ½ cup heavy cream or half-and-half
- 1 ½ cups sharp cheddar cheese, shredded
- 2 tablespoons chopped chives or green onions (for garnish)
Optional Add-Ins:
- ½ cup cooked bacon bits
- ½ cup sour cream (for extra tang)
- Croutons or toasted bread for serving
(NLP Keywords: creamy potato soup, cheesy garlic soup, comfort food recipe, cheddar herb soup)
Timing
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
A quick, comforting classic made in less than an hour.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot, melt butter with olive oil over medium heat. Add onion and sauté until soft and translucent (about 5 minutes). Add garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Potatoes and Broth
Add cubed potatoes, broth, salt, pepper, thyme, parsley, and paprika. Stir well. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.
Step 3: Blend the Soup
Use an immersion blender to puree the soup until smooth and creamy (or leave some chunks for texture). If using a standard blender, puree in batches carefully.
Step 4: Add Cream and Cheese
Return the soup to low heat. Stir in the cream and cheddar cheese until melted and silky smooth. Avoid boiling after adding cheese to prevent curdling.
Step 5: Season & Serve
Taste and adjust seasoning. Ladle into bowls, garnish with chives or green onions, and top with bacon or extra cheese if desired.
Nutritional Information (Per Serving)
- Calories: 380 kcal
- Protein: 16g
- Carbohydrates: 28g
- Fat: 22g
- Fiber: 3g
- Calcium: 25% DV
Healthier Alternatives
- Replace heavy cream with Greek yogurt for a lighter, protein-packed version.
- Use low-fat cheddar or reduce the cheese for fewer calories.
- Swap some potatoes for cauliflower florets to lower carbs.
- Use olive oil only instead of butter for a heart-healthy option.
Serving Suggestions
- Serve with crusty bread, cheddar biscuits, or garlic knots.
- Pair with a simple green salad for balance.
- Top with crispy bacon bits, caramelized onions, or roasted garlic chips.
- Add a swirl of sour cream or pesto for an elevated finish.
Common Mistakes to Avoid
- Boiling after adding cheese: It can curdle — always stir gently on low heat.
- Skipping the seasoning: Layer flavors early for depth.
- Over-blending: A little texture makes the soup heartier.
- Using pre-shredded cheese: It contains anti-caking agents that prevent smooth melting — grate fresh cheddar for the best results.
Storing Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 2 months; thaw overnight before reheating.
- Reheat: Warm slowly over low heat and stir in a splash of milk or broth to restore creaminess.
Conclusion
This Hearty Cheddar Garlic Herb Potato Soup is the ultimate comfort food — creamy, flavorful, and soul-warming. 🧀🥔 Perfect for cozy nights, family dinners, or meal prep, it’s a dish that everyone will ask for again and again.
Try it once, and you’ll never look at potato soup the same way again!
FAQs
1. Can I make it vegetarian?
Yes! Just use vegetable broth and skip the bacon.
2. Can I make it thicker?
Simmer longer or stir in a tablespoon of cornstarch mixed with cold water.
3. Can I make it in a slow cooker?
Absolutely — cook on low for 6–7 hours or high for 3–4 hours, then blend and add cheese.
4. What’s the best potato for soup?
Yukon Golds make it creamy, while Russets create a fluffier, richer texture.
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